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Coq au Vin


Utensil

7Qt. Dutch Oven

Yield

4 servings

Ingredients

4 chicken breasts, bone in skinless
4 chicken legs or thighs, bone in skinless
½ cup flour, seasoned
1 cup pearl onions
20 mushrooms, small or quartered
6 slices bacon, degreased
3 cloves garlic
1 tbsp thyme
2 cups dry red wine
1 cup chicken stock
2-3 tbsp tomato paste
2 large bay leaves
salt & pepper to taste
2 tbsp fresh parsley

Directions

  1. Preheat 7 quart to medium heat.
  2. Chop and add the degreased bacon and fry until crisp.
  3. Dredge the chicken pieces in seasoned flour, then place onto bacon juices to brown.
  4. When chicken has brown color, remove and set aside.
  5. Add mushrooms and onions to pan and sautee until golden brown.
  6. Add all remaining ingredients, and the chicken.
  7. Cover and allow to cook on medium until vapo valve clicks steadily, then reduce to a low setting. Lid may be removed to allow some evaporation if sauce is not thick enough.
  8. Allow to cook until chicken is tender, or as long as desired. Serve with noodles or mashed potatoes

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