Coq Au Vin
Ingrediënten
- ½ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 cut-up whole chicken 3 to 3½ lb
- 8 slices bacon
- ¾ cup frozen small whole onions from 1-lb bag
- 1 package 8 oz sliced fresh mushrooms (about 3 cups)
- 1 cup chicken broth from 32-oz carton
- 1 cup dry red wine or nonalcoholic red wine
- 4 medium carrots cut into 2-inch pieces
- 1 clove garlic finely chopped
- Bouquet garni*
Instructies
- In shallow dish, mix flour, 1 teaspoon of the salt and the pepper.
- Coat chicken with flour mixture.
- In 12-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning once, until crisp.
- Remove bacon with slotted spoon and drain on paper towels; set aside.
- Cook chicken in bacon drippings over medium heat about 15 minutes, turning occasionally, until browned on all sides.
- Move chicken to one side of skillet; add onions and mushrooms to other side.
- Cook uncovered over medium-high heat about 6 minutes, stirring occasionally, until mushrooms are tender.
- Drain drippings from skillet.
- Crumble bacon.
- Stir bacon and remaining ingredients into vegetables.
- Heat to boiling.
- Reduce heat; cover and simmer about 35 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
- Remove and discard bouquet garni; skim off excess fat.
Notes / Tips / Wine Advice:
*Tie ½ teaspoon dried thyme leaves, 2 large sprigs fresh parsley and 1 dried bay leaf in cheesecloth bag, or place in tea ball.
Nutritional Information
Calories: 350 kcal
