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Coq au Vin
The classic French chicken dish.


2 Tbs olive oil
1 whole chicken (6 1/2 lbs), cut into 8 pieces
1 750ml bottle dry red wine
1 large onion, sliced
2 carrots, peeled and sliced
5 fresh thyme sprigs
2 Tbs chopped garlic
2 small bay leaves
1 Tbs whole black peppercorns
salt and pepper


Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add to pot in batches and brown well, turning occasionally, about 12 minutes per batch. Return all chicken to pot. Add wine, sliced onion, carrots, thyme, garlic, bay leaves and peppercorns. Bring to boil. Cover and simmer until chicken is cooked through, turning once, about 40 minutes.

8 ozs bacon slices, cut into 1-inch pieces
1 lb mushrooms, halved
6 ozs pearl onions (about 1 1/2 cups) or small boiling onions, blanched 2 minutes in boiling water, peeled


Cook bacon in large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels. Add mushrooms and pearl onions to drippings in skillet, reduce heat to medium and saute until onions are tender, about 12 minutes.

1 Tbs flour
Chopped fresh parsley


Next, using tongs, transfer chicken to large shallow bowl; tent with foil. Strain sauce from chicken pot into medium bowl. Spoon fat from top, reserving 1 Tbs in small bowl. Mix flour into fat. Return sauce to chicken pot. Whisk in flour mixture. Boil until reduced to 2 cups, whisking often, about 8 minutes. Mix in mushrooms and onions. Spoon sauce over chicken. Sprinkle with bacon and parsley.

Yield: 4 Servings

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