Coq au vin

Coq au vin

Coq au vin

Coq au vin photo 1
Coq au vin photo 2
Coq au vin photo 3


  • salt - 1/4 tsp
  • all-purpose flour - 1 Tbsp
  • snipped fresh parsley - 1 Tbsp
  • dried thyme, crushed - 1/2 tsp
  • boiler-fryer chicken, cut up and skinned - 1 (3
  • slice bacon, chopped - 1 item
  • chopped onions - 1 c
  • chopped carrots - 1/2 c
  • dry red wine - 1 c
  • bay leaf - 1 item
  • 3 c - 1/2 lb

How to make coq au vin:

Rinse chicken and pat dry.

In a 4 1/2 quart Dutch oven cook bacon, onion and carrot until onion is tender, but not brown. Stir in flour. Stir in wine all at once. Cook and stir until slightly thickened and bubbly. Add chicken, parsley, salt, thyme and bay leaf. Cover and simmer for 30 minutes; stir in mushrooms. Cover and simmer for 10 minutes more or until chicken and mushrooms are tender. Transfer chicken and mushrooms to serving platter; pour sauce over chicken. Makes 6 servings.

Per Serving: 203 Calories, 7 g. Fat, 66 mg. Cholesterol and 177 mg. Sodium.

Recipe categories: Main dish, Poultry, Meat.

Coq au vin
Average rating: 3.9 of 5, total votes: 8
Cook. Time: PT0M
Total Time: PT0M

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