Coq au Vin the Editors of Publications International, Ltd.
Coq au Vin
Makes 4 servings
|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|
- 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.
|Total Fat||22 g|
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