Poultry recipes
Coq Au Vin
3 1/2 lb. chicken, pieces
2 onion
2 slices bacon, chopped
3 cloves garlic, minced
1 lb. mushroom, quartered
3 carrot, cut in bite-size pieces
1 tsp dried thyme
1 tsp salt
1/2 tsp pepper
1/4 cup all purpose flour
1 1/2 cup dry white wine
1 cup chicken stock
1 bay leaf
chopped fresh parsley

Preheat oven to 325 degrees F (160 degrees C). Separate chicken legs at joint. If breasts are large, cut diagonally in half.

Cut onions in half lengthwise; thinly slice crosswise. In Dutch oven, cook bacon over medium heat until crisp; using slotted spoon transfer to plate. Increase heat to medium-high; brown chicken, in batches if necessary, about 10 minutes. Add to plate.

Add onions and garlic to pan; cook over medium heat, stirring, for 5 minutes, adding up to 2 tablespoons (25 mL) of water if sticking to bottom. Add mushrooms, carrots, thyme, salt and pepper; cook, stirring often, for 10 minutes or until almost all liquid is evaporated.

Stir in flour for 1 minute. Stir in wine, stock and bay leaf; bring to boil. Nestle chicken into vegetable mixture; sprinkle bacon over top. Reduce heat, cover and simmer for 20 minutes.

Uncover and simmer for about 20 minutes or until juices run clear when chicken is pierced. Transfer chicken to platter; cover and keep warm. Discard bay leaf.

Bring sauce and vegetables to boil; boil, stirring often, for 5 to 10 minutes or until reduced by half. Pour sauce and vegetables over chicken. Sprinkle with parsley.

Print this recipe