Quick & Easy Coq au Vin Recipe
Ingredients
| Bacon Slices | 4 | |
| Chicken | 1 Kilogram | |
| Chicken broth | 1 Can (10oz), condensed | |
| 125 ml Chablis or other dry white wine | ||
| Sliced mushrooms | 1 Can (10oz), drained | |
| Onion | 125 Milliliter, sliced | |
| Bay leaf | 1 Medium | |
| 1 large clove garlic, minced | ||
| Thyme leaves | 1 Milliliter, crushed | |
| Water | 125 Milliliter | |
| Flour | 45 Milliliter | |
Directions
In frying pan, cook bacon until crisp; remove.
Pour off all but 30 mL (2 tablespoons) drippings.
Brown chicken in drippings; pour off fat.
Add soup, wine, mushrooms, onion, bay leaf, garlic and thyme.
Cover; cook over low heat 45 minutes or until done.
Stir occasionally.
Remove bay leaf.
Gradually blend water into flour until smooth; slowly stir into sauce.
Cook, stir until thickened.
Garnish with parsley and bacon.
Pour off all but 30 mL (2 tablespoons) drippings.
Brown chicken in drippings; pour off fat.
Add soup, wine, mushrooms, onion, bay leaf, garlic and thyme.
Cover; cook over low heat 45 minutes or until done.
Stir occasionally.
Remove bay leaf.
Gradually blend water into flour until smooth; slowly stir into sauce.
Cook, stir until thickened.
Garnish with parsley and bacon.
Chef
