To make a traditional coq au vin, you brown the chicken, bacon, and vegetables in a Dutch oven first, then braise with dry red wine, chicken stock, and cognac mixture and lastly bake in oven. Serve with green beans and mashed potatoes.
RecipeSavants.comTo make a traditional coq au vin, you brown the chicken, bacon, and vegetables in a Dutch oven first, then braise with dry red wine, chicken stock, and cognac mixture and lastly bake in oven. Serve with green beans and mashed potatoes. Smart Recipes, European Recipes, Chicken Recipes, RecipesChickenEuropeanSlower Cooker Coq Au VinPT1H45MServes 4
Ingredients:
1.33 Cup All-Purpose Flour0.67 Teaspoon Salt & Freshly Ground Black Pepper0.67 Cup Milk1.33 Pounds Chicken Thighs2 Tablespoons Extra-Virgin Olive Oil0.33 Pound Button Mushrooms1.33 Cups Baby Carrots0.67 Onion1.33 Cups Red Wine1.33 Cups Chicken Stock1.33 Teaspoons Italian Seasoning0.33 Teaspoon Dried RosemaryIn a shallow bowl, season the flour with 1/2 teaspoon each salt and pepper. Coat the chicken generously with the milk dripping off any excess, and then coat the chicken with seasoned flour. Heat the oil in a large Dutch oven over medium-high heat, and brown the chicken for about 3 minutes per side. Stir in the vegetables,onion and red wine while scraping up any brown bits off the bottom of the pot. Stir in the and Chicken Stock, herbs and remaining salt and pepper and bring to a boil, and reduce to a simmer, covered for 1 hour, or until the chicken is fork tender.Increase the heat to medium-high, and cook uncovered for about 10 minutes or until the sauce has thickened slightly.
This luscious chicken dinner is braised in red wine and stock with plenty of herbs and veggies. The result is a velvety-smooth and rich sauce tender, juicy chicken. The green beans are sautéed in garlic and butter to complete the sophisticated meal.
You could use a different cut of chicken for this recipe, but the dark thigh meat will always be more flavorful and stand up better to the cooking.
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