Roasted Coq Au Vin And Vegetables Recipe
Ingredients
| All purpose flour | 1/3 Cup (16 tbs) | |
| Paprika | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| 3 Chicken breast halves, skinned (about 1 1/2 pounds) | ||
| 3 Chicken thighs, skinned (about 1 pound) | ||
| 3 Chicken drumsticks, skinned (about 3/4 pound) | ||
| Olive oil | 1 Tablespoon, divided | |
| 1 Cup canned low-sodium chicken broth, undiluted | ||
| 1/2 Cup dry, white vermouth | ||
| Dried thyme | 1 Teaspoon | |
| Dried rosemary | 1 Teaspoon | |
| Shallots | 1/4 pound, peeled | |
| Garlic | 8 Clove (5gm), peeled | |
| Baby carrots package | 1 | |
| Red potatoes | 3/4 pound, quartered | |
| Crimini mushrooms package | 1 | |
| Salt | 1/4 Teaspoon | |
Directions
Combine first 4 ingredients in a large heavy-duty, zip-top plastic bag.
Add chicken pieces to bag; seal bag, and toss to coat.
Heat l 1/2 teaspoons oil in a large nonstick skillet over medium heat.
Add half of chicken pieces, shaking off excess flour.
Cook 5 minutes on each side or until browned.
Remove chicken from skillet; place in a shallow roasting pan.
Repeat procedure with remaining oil and chicken; set aside.
Add broth and next 5 ingredients to skillet, and cook over medium heat 1 minute.
Remove from heat, and set aside.
Arrange carrots, potato, and mushrooms around chicken in roasting pan.
Pour broth mixture over chicken and vegetables; sprinkle vegetables with 1/4 teaspoon salt.
Bake, uncovered, at 400° for 1 hour and 5 minutes or until chicken is done and vegetables are tender, basting occasionally with juices in pan.
Add chicken pieces to bag; seal bag, and toss to coat.
Heat l 1/2 teaspoons oil in a large nonstick skillet over medium heat.
Add half of chicken pieces, shaking off excess flour.
Cook 5 minutes on each side or until browned.
Remove chicken from skillet; place in a shallow roasting pan.
Repeat procedure with remaining oil and chicken; set aside.
Add broth and next 5 ingredients to skillet, and cook over medium heat 1 minute.
Remove from heat, and set aside.
Arrange carrots, potato, and mushrooms around chicken in roasting pan.
Pour broth mixture over chicken and vegetables; sprinkle vegetables with 1/4 teaspoon salt.
Bake, uncovered, at 400° for 1 hour and 5 minutes or until chicken is done and vegetables are tender, basting occasionally with juices in pan.
Chef
