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Coq Au Vin
Coq au vin is the perfect meal on a cold winter evening.
Servings: 4 -6
- 8 chicken pieces assorted thighs and drums
- 1 tbsp olive oil
- 1 cup red wine I used Pinot Noir
- 3 cups chicken stock
- 1/2 tsp black pepper
- 1/4 cup flour
- 2 ribs celery chopped
- 1 clove garlic crushed
- 3 sprigs thyme OR a good pinch of dry
- 14 oz frozen pearl onions
- 2 cups baby carrots
- 1 cup button mushrooms
- salt to taste
Heat oil in a large dutch oven over medium-high heat. Brown chicken well on each side; remove and set aside.
Saute the celery and garlic in the same pan for about 3 minutes. Stir in the flour and cook for 1 minute.
Gradually add the wine, stirring constantly so no lumps form. Add the stock, pepper, thyme and baby carrots; stir. Place the chicken back in the pan and bring to a boil. Reduce heat, cover and cook for 20 minutes.
Taste the pan juices and add any salt to taste. Add the pearl onions and mushrooms. Cover and simmer for 15-20 minutes.
Serving: 2pieces | Calories: 745kcal | Carbohydrates: 30g | Protein: 50g | Fat: 40g | Saturated Fat: 11g | Cholesterol: 178mg | Sodium: 493mg | Potassium: 1127mg | Fiber: 4g | Sugar: 11g | Vitamin A: 9275IU | Vitamin C: 15.6mg | Calcium: 90mg | Iron: 4.1mg