Coq au Vin

Prep time: 30 min Cook time: 1 hour 30 min Total time: 2 hour 6 serving
It's no surprise that this lovely French classic has stood the test of time: perfect for a supper party or Sunday lunch.
chicken: 3 pounds
cooking oil: 2 tablespoons
butter: 2 tablespoons
bacon, crisp-cooked, drained, and crumbled: 2 slices
snipped fresh marjoram: 1-1/2 teaspoons
snipped fresh thyme: 1-1/2 teaspoons
bay leaf: 1
garlic, minced: 2 cloves
flour: 2 tablespoons
mushroom: 1 cup
thinly sliced carrot: 1 cup
snipped fresh parsley: 1 tablespoon
Salt: pinch
black pepper: pinch
onions: 18 pearl
Pinot Noir: 1-1/4 cups
chicken broth: 1/4 cup
Skin chicken. In a large skillet cook chicken in hot oil over medium heat about 15 minutes or until light brown, turning to brown evenly. Drain fat. Season chicken with salt and pepper. Add onions, Pinot Noir, broth, mushrooms, carrots, the 1 tablespoon parsley, dried marjoram, dried thyme , bay leaf, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 35 to 40 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Add fresh marjoram and thyme . Discard bay leaf. Transfer chicken and vegetables to a serving platter; keep warm. In a mixing bowl stir together flour and softened butter to make a smooth paste. Stir into wine mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with additional salt and pepper. Pour sauce over chicken and vegetables. Sprinkle with bacon. If desired, top with additional parsley and serve with hot cooked noodles. Makes 6 servings.

Chef Recipes

Chef Recipes

Coq au Vin

Coq au Vin

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