Coq au Vin
Chicken in a wine sauce with pearl onions and mushrooms  

10-12 chicken pieces bone-in
1/4 cup flour
dash salt
dash pepper
3 tablespoons oil            1 cup mushrooms
2 tablespoons minced garlic            
1/2 cup chopped green onions                   
4 cups chicken stock            
2 diced onions             
1 diced carrot           
1 tablespoon thyme
2 tablespoons tomato paste
1 cup cooking wine
1 cup pearl onions
Clean and drain the chicken well. In a plastic bag add flour/pepper/salt and shake chicken to coat. In a hot fry pan add oil, onions and garlic; when hot brown chicken on both sides, about 3 minutes each. Remove from pan and drain on paper towel.  In a separate pot or in another bowl combine the other ingredients and cook/simmer for 10 minutes.Add chicken and heat at 325, covered, for about 1 hour. Remove cover and heat on medium for another 5-10 minutes or until you see the sauce bubbling furiously for at least 1 minute. Remove from heat and let stand for 5 minutes.

  

A classic French chicken dish. White or red wine is optional, but is really what makes it "Chicken in Wine Sauce...". Use pearl onions for the traditional effect. Serve with boiled potatoes or rice.

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BUCK