Roasted Coq Au Vin And Vegetables
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|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)|
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.