Coq au Vin (Chicken with Wine) (Recipes) - DeLaurenti : Recipes - Specialty Food and Wine

In a deep heavy based saucepan heat the olive oil and half the butter. Over a medium to high heat cook sauté the chicken pieces until well browned all over. Set aside.

Heat the remaining butter in the same pan. Add the onions and sauté until slightly brown on all sides. Add the bacon, crushed garlic, and the chicken pieces. Add the flour and stir to evenly coat the ingredients. Finally add the wine, stock, mushrooms and bouquet garni. Bring to the boil and reduce the heat. Cover and simmer for 30 to 45 minutes. Add salt and pepper to taste. Remove bouquet garni before serving.

Serving Suggestions and Tips: The stew is typically served with wide, flat noodles, but a side of small, steamed potatoes works even better for absorbing the delicious gravy.

Coq au Vin (Chicken with Wine)
Serves 6 6 chicken breast (boneless, skin-on) 1 cup of flour salt and pepper 3 tablespoons of olive oil 1/2 stick of butter 2 pounds of diced bacon 1 small diced onion 2 cloves of garlic 1 1/2 cups of Burgundy red wine 1 1/2 cups of chicken stock 1 bouquet garni (small bunch of fresh herbs, thyme, parsley and bay leaf) 5 sliced large button mushrooms	This classic French dish is easily prepared at home. In a deep heavy based saucepan heat the olive oil and half the butter. Over a medium to high heat cook sauté the chicken pieces until well browned all over. Set aside. Heat the remaining butter in the same pan. Add the onions and sauté until slightly brown on all sides. Add the bacon, crushed garlic, and the chicken pieces. Add the flour and stir to evenly coat the ingredients. Finally add the wine, stock, mushrooms and bouquet garni. Bring to the boil and reduce the heat. Cover and simmer for 30 to 45 minutes. Add salt and pepper to taste. Remove bouquet garni before serving. Serving Suggestions and Tips: The stew is typically served with wide, flat noodles, but a side of small, steamed potatoes works even better for absorbing the delicious gravy.
Posted by Pat on December 13, 2006 6:11 PM