Coq Au Vin (Chicken With Wine) Recipe
Here is a very simple and easily prepared Coq Au Vin (Chicken With Wine); a sure short cut way to please all your loved ones. I have used here dry red wine and it's flavor seems to blend so well with that of Chicken and the herbs too add on to the taste. Give it a try, coz this Coq Au Vin (Chicken With Wine) is an easy Gourmet dish to serve!
Ingredients
| Broiler fryer | 1 , cut up | |
| Onion | 1 Large, chopped | |
| Garlic | 1 Clove (5 gm), minced | |
| Water | 1 3⁄4 Cup (28 tbs) | |
| Dry red wine | 1⁄2 Cup (8 tbs) | |
| Salt | 1 Teaspoon | |
| Tarragon | 1 Teaspoon, crumbled | |
| Bay leaf | 1 | |
| Small white onions | 1⁄2 Pound, peeled | |
| Instant beef broth/2 teaspoons granulated beef bouillon | 2 Ounce (2 Envelopes) | |
| Fresh mushrooms | 1 Pound | |
| Flour | 2 Tablespoon |
Directions
Place chicken pieces, skin side down, in a large skillet over very low heat. (Do not add fat.)
Cook slowly until skin side is a rich brown, about 10 minutes; turn and brown other side.
Remove chicken from skillet with tongs and place in an 8 cup casserole.
Remove 2 tablespoons of the chicken drippings from skillet.
Saute chopped onion and garlic slowly, until soft, in remaining drippings in skillet; stir in 1 cup of the water, red wine, salt, tarragon and bay leaf.
Heat to boiling.
Pour over chicken in casserole; cover.
Bake in a moderate oven (350°) for 30 minutes, or until the chicken is tender.
While chicken bakes, return reserved chicken drippings to skillet; brown peeled onions slowly.
Leave 6 of the mushrooms whole, for garnish; halve remainder; add all to skillet.
Toss to coat with pan drippings.
Add instant beef broth and 1/2 cup boiling water to skillet; cover.
Simmer 5 minutes.
Remove mushrooms with a slotted spoon and reserve.
Continue cooking onions, 15 minutes, or until tender and broth has evaporated, leaving a rich brown residue. (Watch carefully lest they scorch.)
Place cooked chicken, mushrooms and onions in a heated serving dish.
Remove bay leaf.
Pour liquid from casserole into skillet.
Heat to boiling.
Blend flour with 1/4 cup cold water to make a smooth paste.
Stir flour mixture into boiling liquid in skillet.
Continue cooking and stirring until mixture thickens and bubbles 1 minute.
Pour over chicken and vegetables.
Garnish chicken with whole mushrooms and chopped parsley, if you wish.
Cook slowly until skin side is a rich brown, about 10 minutes; turn and brown other side.
Remove chicken from skillet with tongs and place in an 8 cup casserole.
Remove 2 tablespoons of the chicken drippings from skillet.
Saute chopped onion and garlic slowly, until soft, in remaining drippings in skillet; stir in 1 cup of the water, red wine, salt, tarragon and bay leaf.
Heat to boiling.
Pour over chicken in casserole; cover.
Bake in a moderate oven (350°) for 30 minutes, or until the chicken is tender.
While chicken bakes, return reserved chicken drippings to skillet; brown peeled onions slowly.
Leave 6 of the mushrooms whole, for garnish; halve remainder; add all to skillet.
Toss to coat with pan drippings.
Add instant beef broth and 1/2 cup boiling water to skillet; cover.
Simmer 5 minutes.
Remove mushrooms with a slotted spoon and reserve.
Continue cooking onions, 15 minutes, or until tender and broth has evaporated, leaving a rich brown residue. (Watch carefully lest they scorch.)
Place cooked chicken, mushrooms and onions in a heated serving dish.
Remove bay leaf.
Pour liquid from casserole into skillet.
Heat to boiling.
Blend flour with 1/4 cup cold water to make a smooth paste.
Stir flour mixture into boiling liquid in skillet.
Continue cooking and stirring until mixture thickens and bubbles 1 minute.
Pour over chicken and vegetables.
Garnish chicken with whole mushrooms and chopped parsley, if you wish.
Chef
