Coq au Vin

Coq au Vin
Coq au Vin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1/4

    cup all-purpose flour

  • 1/4

    teaspoon pepper divided

  • 1/8

    teaspoon salt

  • 2

    skinless chicken breast halves

  • 2

    skinless chicken thighs

  • 2

    skinless chicken drumsticks

  • 1

    tablespoon olive oil

  • 2

    tablespoons diced shallots

  • 1

    pound small mushrooms

  • 1 1/4

    cups diced plum tomato

  • 1

    cup diced carrot

  • 1

    cup diced celery

  • 1

    tablespoon chopped fresh tarragon

  • OR

  • 1

    teaspoon dried tarragon

  • 1

    bay leaf

  • 2/3

    cup dry red wine

  • 1/2

    cup low-salt chicken broth

  • 1/4

    teaspoon salt

  • 2

    tablespoons finely chopped fresh chives

Directions

Combine flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt in a shallow dish. Dredge chicken in flour mixture. Heat oil in a large Dutch oven over medium-high heat. Add chicken and shallots. Cook 5 minutes, and brown on all sides. Remove chicken. Add mushrooms; sauté 3 minutes. Add tomato, carrot, celery, tarragon, and bay leaf. Cook 1 minute, stirring constantly. Stir in wine and broth; scrape pan to loosen browned bits. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Stir in 1/8 teaspoon pepper and 1/4 teaspoon salt. Garnish with chives. Serving Size: 3 ounces chicken and 1/4 cup sauce mixture

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