Coq au Vin
Makes 4 to 6 servings
|1/2||cup all-purpose flour|
|3/4||teaspoon black pepper|
|3-1/2||pounds chicken pieces|
|2||tablespoons butter or margarine|
|8||ounces mushrooms, cut in half if large|
|4||cloves garlic, minced|
|3/4||cup chicken broth|
|3/4||cup dry red wine|
|2||teaspoons dried thyme leaves|
|1-1/2||pounds red potatoes, quartered|
|2||cups frozen pearl onions (about 8 ounces)|
|Chopped fresh parsley (optional)|
- Preheat oven to 350°F.
- Combine flour, salt and pepper in large resealable food storage bag. Add chicken, two pieces at a time. Seal bag; turn to coat. Repeat with remaining chicken. Reserve remaining flour mixture.
- Melt butter in ovenproof Dutch oven over medium-high heat. Arrange chicken in single layer in Dutch oven and cook 3 minutes per side or until browned. Transfer to plate; set aside. Repeat with remaining pieces.
- Add mushrooms and garlic to Dutch oven; cook and stir 2 minutes. Sprinkle reserved flour mixture over mushroom mixture; cook and stir 1 minute. Add broth, wine and thyme; bring to a boil over high heat, stirring to scrape up browned bits on bottom of Dutch oven. Add potatoes and onions; return to a boil. Remove from heat and add chicken, partially covering with liquid.
- Bake, covered, about 45 minutes or until chicken is cooked through (170°F for breast meat, 180°F for dark meat), and potatoes are tender. Transfer chicken and vegetables to shallow bowls. Spoon sauce over chicken and vegetables. Sprinkle with fresh parsley.
|Total Fat||37 g|
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