Living Well Recipes: Coq au Vin
By: Mike Stephans
Updated: April 11, 2012
Coq au Vin
1 Chicken cut into 8 pieces
pound diced bacon, blanched
2 tablespoons oil
cup flour
salt and pepper
16 small onion, peeled
1 pound mushrooms, quartered
teaspoon dried thyme leaves
2 med bay leaves
2 cups chicken stock
1 cup red wine, dry
Preheat oven to 350F. In a braising pan or straight-sided saut pan add oil over moderate heat, add bacon and brown, remove from pan and set aside. Dredge chicken in flour, shake off excess, add chicken to pan and brown, remove chicken from pan and add onions and mushrooms and brown in fat, remove from pan. Add chicken, onions and mushrooms, bacon, thyme bay leaves, add wine and chicken stock, cover and place in oven and braise for 1-11/2 hours or until chicken is tender and liquid has reduced and thickened. Remove lid during last 30 minutes of cooking to brown and glaze chicken.
1 Chicken cut into 8 pieces
pound diced bacon, blanched
2 tablespoons oil
cup flour
salt and pepper
16 small onion, peeled
1 pound mushrooms, quartered
teaspoon dried thyme leaves
2 med bay leaves
2 cups chicken stock
1 cup red wine, dry
Preheat oven to 350F. In a braising pan or straight-sided saut pan add oil over moderate heat, add bacon and brown, remove from pan and set aside. Dredge chicken in flour, shake off excess, add chicken to pan and brown, remove chicken from pan and add onions and mushrooms and brown in fat, remove from pan. Add chicken, onions and mushrooms, bacon, thyme bay leaves, add wine and chicken stock, cover and place in oven and braise for 1-11/2 hours or until chicken is tender and liquid has reduced and thickened. Remove lid during last 30 minutes of cooking to brown and glaze chicken.
