Coq Au Vin

(from cokerlj’s recipe box)

Haven’t tried.

Source: Recipe Thing

Categories: Chicken, Poultry

Ingredients

  • 8 Boneless chicken breasts (I like a combo skin & bone on breasts & thighs.)
  • Seasoning salt
  • 4 slices bacon
  • 1/4 cup butter
  • 2 cloves garlic
  • Jar of boiling onions
  • Jar of whole mushrooms
  • 1 1/2 cups dry red wine
  • 1 rib celery, diced
  • 20 baby carrots
  • 1/4 cup chopped parsley
  • 1/2 teaspoon thyme (dried - I will sub another herb)
  • 1 bay leaf
  • Dash of salt
  • 1/2 teaspoon pepper
  • 2 Tablespoons butter, melted
  • 2 Tablespoons flour
  • 1 can beef consomme
  • -
  • Optional...small baby new potatoes or fingerlings, not part of the original recipe

Directions

  1. Rinse chicken, pat dry, salt with seasoning salt.

  2. In a large heavy skillet or dutch oven, fry bacon until crisp, remove and set aside. Add butter and crushed garlic to skillet, saute for a few minutes. Add chicken and brown on all sides quickly.

  3. Break bacon into pieces and add to the dutch oven along with the onions and mushrooms. Pour in wine, celery, carrots, parsley, thyme, and bay leaf. Simmer.

  4. In a medium skillet melt butter, whisk in flour, bring to boil. Add consomme and return to boil . Whisk this mixture into ingredients in the dutch oven.

  5. Add the Optional baby potatoes at this point if you wish.

  6. Bring all to a simmer and cook covered for 30 minutes.

  7. Remove chicken, onions, mushrooms and potatoes; set aside.

  8. Bring sauce to a boil and boil rapidly until sauce is reduced by half, about 2 1/2 cups. It will thicken and lightly coat spoon. (I sometimes skip this step-the reduction, because the more sauce, the merrier.)

  9. Return the chicken, onions, mushrooms and optional potatoes to the sauce. I put everything into a oven proof casserole dish (if your dutch oven is not oven proof) at this point and heat in a 350 degree oven for about 30 minutes.

  10. Garnish with chopped parsley.

  11. You can make this ahead and refrigerate. Bring to room temperature and heat at 350 for 30 minutes before you want to serve it.

  12. Serve with a baguette or french bread.

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