Traditionally, Coq au Vin required a wine marinade and long, slow cooking to tenderize the bird. Today's tender chickens do not require long preparation, but the distinctive flavors of the original dish remain.
Makes 4 servings
|4||slices thick-cut bacon, cut into1/2-inch pieces|
|1||pint pearl onions, blanched, stemmed and skins removed|
|1||cup sliced button mushrooms|
|1||tablespoon peanut oil|
|1||whole frying chicken (3 to 4 pounds), cut into serving pieces|
|3||tablespoons all-purpose flour|
|1/4||cup tomato paste|
|1||can (about 14 ounces) chicken broth|
|1||cup dry red wine|
|1||clove garlic, minced|
|1||tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves|
|1/8||teaspoon black pepper|
- Preheat oven to 350°F. Cook bacon in Dutch oven over medium heat until brown and crispy. Remove bacon from Dutch oven with slotted spoon and drain on paper towels.
- Add onions to bacon drippings; cook 7 minutes or until golden, stirring occasionally. Reduce heat to low. Cook, covered, 5 minutes. Remove onions to bowl and set aside.
- Heat bacon drippings over medium-high heat. Add mushrooms. Cook and stir 3 to 4 minutes or until tender. Add mushrooms to onions.
- Add peanut oil to bacon drippings. Add chicken; cook 5 minutes per side or until browned. Remove chicken from Dutch oven; set aside.
- Remove all but 2 tablespoons drippings from Dutch oven. Add flour; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Add chicken broth, wine, garlic, thyme, salt and pepper; bring to a boil.
- Add chicken, onions, mushrooms and bacon. Cover; bake 45 minutes to 1 hour or until chicken is tender.
Check out more recipes for French