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Coq Au Vin

Love.Food's picture
Ingredients
  Chicken breast halves/8 small chicken thighs 4 Small
  Nonstick spray coating 1
  Small whole fresh mushrooms 2 Cup (32 tbs)
  Thinly sliced carrots 1 Cup (16 tbs)
  Burgundy 1 Cup (16 tbs)
  Pearl onions 16 , peeled
  Cooked bacon pieces 1 Tablespoon
  Snipped parsley 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Dried marjoram 3⁄4 Teaspoon, crushed
  Dried thyme 3⁄4 Teaspoon, crushed
  Instant chicken bouillon granules 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bay leaf 1
  Cold water 1⁄4 Cup (4 tbs)
  All purpose flour 4 Teaspoon
Directions

Remove skin from chicken.
Rinse chicken; pat dry.
Spray a cold large non-stick skillet or Dutch oven with non-stick coating.
Preheat over medium heat.
Cook chicken in the hot skillet about 15 minutes or till lightly browned, turning to brown evenly.
Add the mushrooms, carrots, burgundy, onions, bacon, parsley, garlic, marjoram, thyme, bouillon granules, pepper and bay leaf.
Bring to boiling; reduce heat.
Cover and simmer about 25 minutes or till the chicken is tender and no longer pink.
Use a slotted spoon to transfer the chicken and vegetables to dinner plates; cover and keep warm.
Discard bay leaf.
If necessary, skim fat from juices in skillet.
In a small mixing bowl gradually stir the cold water into the flour till smooth.
Stir into mixture in skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Pour burgundy mixture over chicken and vegetables.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken
Cook Time: 
95 Minutes

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