TLC Cooking "Coq au Vin"

Coq au Vin

Coq au Vin

YIELD Makes 4 servings
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INGREDIENTS

2	slices bacon, cut into 1/2-inch pieces
1	chicken, cut up (3-1/2 pounds)
1	medium onion, coarsely chopped
1	cup mushrooms, halved
1	red bell pepper, coarsely chopped
3/4	cup red wine or dry white wine
1	cup chicken broth, divided
2	cloves garlic, minced
1	teaspoon dried thyme leaves
1/4	teaspoon black pepper
1/4	cup all-purpose flour
Hot cooked rice or noodles

PREPARATION:

Cook bacon in large skillet or Dutch oven over medium heat until crisp. Remove with slotted spoon; set aside.
Add chicken pieces to skillet; cook 10 minutes or until golden brown, turning occasionally to brown evenly.
Add onion, mushrooms, bell pepper, wine, 3/4 cup chicken broth, garlic, thyme and black pepper; bring to a boil. Reduce heat; simmer covered 25 minutes.
Combine remaining 1/4 cup broth and flour; stir until smooth. Stir into chicken mixture. Continue simmering, uncovered, 5 minutes or until thickened. Season to taste with salt and black pepper. Top with reserved bacon and chopped parsley, if desired. Serve with rice.

This recipe appears in: French

NUTRITIONAL INFORMATION:

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