Coq au Vin -- serves 6

Entree, Chicken

Photo by Norman C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    – 3 pounds frying chickens, cut into serving pieces

  • Salt and pepper to taste

  • Flour

  • 3/4

    C butter

  • 3

    C red wine

  • 2

    large onions, minced

  • 1

    clove garlic, minced

  • 2

    carrots, sliced

  • 1

    TBS chopped parsley

  • 2

    bay leaves

  • 1/2

    pound sliced mushrooms

  • 18

    sliced stuffed olives

Directions

Preheat oven to 350 degrees Rub chicken with salt, pepper and flour. Melt ½ C butter in skillet; brown chicken well on all sides. Arrange in casserole. Add 2 TBS flour to fat remaining in skillet; cook, stirring in all brown bits from bottom and sides. Gradually stir in wine. Cook, stirring constantly until slightly thickened and smooth. Add onions, garlic, carrots, parsley and bay leaves. Pour over chicken. Cover, bake in preheated oven for 1 hour. Melt remaining butter in clean skillet; sauté mushrooms for 5 minutes. Add with olives to casserole. Bake for 30 minutes longer.

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