Coq au Vin

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

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