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Coq au Vin Recipe

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This recipe for Coq au Vin, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Russ and Kristin Prophet
Added: Tuesday, April 29, 2008


1/4 c all-purpose flour
1/4 tsp pepper, divided
1/8 tsp salt
2 chicken breast halves, skinned
2 chicken thighs, skinned
2 chicken drumsticks, skinned
1 T olive oil
2 T diced shallots
1 pound small mushrooms
1 1/4 c diced plum tomato
1 c diced carrot
1 c diced celery
1 T chopped fresh or 1 tsp dried tarragon
1 bay leaf
2/3 c dry red wine
1/2 c low-salt chicken broth
1/4 tsp salt
2 T finely chopped fresh chives

Combine flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt in a shallow dish. Dredge chicken in flour mixture.

Heat oil in a large Dutch oven over medium-high heat. Add chicken and shallots. Cook 5 minutes, and brown on all sides. Remove chicken. Add mushrooms; sauté 3 minutes. Add tomato, carrot, celery, tarragon, and bay leaf. Cook 1 minute, stirring constantly. Stir in wine and broth; scrape pan to loosen browned bits. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Stir in 1/8 teaspoon pepper and 1/4 teaspoon salt. Garnish with chives.

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