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Roasted Coq Au Vin And Vegetables

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  All purpose flour 1⁄3 Cup (5.33 tbs)
  Paprika 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Chicken breast halves 1 1⁄2 Pound, skinned
  Chicken thighs 1 Pound, skinned
  Chicken drumsticks 3⁄4 Pound, skinned
  Olive oil 1 Tablespoon, divided
  Low sodium chicken broth 1 Cup (16 tbs) (1 Can)
  Dry white vermouth 1⁄2 Cup (8 tbs)
  Dried thyme 1 Teaspoon
  Dried rosemary 1 Teaspoon
  Shallots 1⁄4 Pound, peeled
  Garlic 8 Clove (40 gm), peeled
  Baby carrots 16 Ounce (1 Package)
  Unpeeled red potatoes 3⁄4 Pound, quartered
  Cremini mushrooms/Button mushrooms, stems removed 8 Ounce (1 Package)
  Salt 1⁄4 Teaspoon

Combine first 4 ingredients in a large heavy-duty, zip-top plastic bag.
Add chicken pieces to bag; seal bag, and toss to coat.
Heat l 1/2 teaspoons oil in a large nonstick skillet over medium heat.
Add half of chicken pieces, shaking off excess flour.
Cook 5 minutes on each side or until browned.
Remove chicken from skillet; place in a shallow roasting pan.
Repeat procedure with remaining oil and chicken; set aside.
Add broth and next 5 ingredients to skillet, and cook over medium heat 1 minute.
Remove from heat, and set aside.
Arrange carrots, potato, and mushrooms around chicken in roasting pan.
Pour broth mixture over chicken and vegetables; sprinkle vegetables with 1/4 teaspoon salt.
Bake, uncovered, at 400° for 1 hour and 5 minutes or until chicken is done and vegetables are tender, basting occasionally with juices in pan.

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Roasted Coq Au Vin And Vegetables Recipe