Coq Au Vin

By Pearly

Ingredients

• 1/4 c flour
• 1/4 tsp pepper, divided
• 1/8 tsp salt
• 2 chicken breast halves, skinned
• 2 chicken thighs, skinned
• 2 chicken drumsticks, skinned
• 1 T olive oil
• 2 T diced shallots
• 1 lb small mushrooms
• 1 1/4 c diced plum tomato
• 1 c diced carrot
• 1 c diced celery
• 1 tsp dried tarragon
• 1 bay leaf
• 2/3 c dry red wine
• 1/2 c low salt chicken broth
• 1/4 tsp salt
• 2 T fresh chives

Preparation

Step 1

Combine flour, 1/8 tsp pepper, and 1/8 tsp 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 min. Add tomato, carrot, celery, tarragon, and bay leaf.
Cook 1 min, 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 hr, stirring occasionally. Stir in 1/8 tsp pepper and ¼ tsp salt. Garnish with chives.