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Coq au Vin Recipe

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

Susan Privot
Added: Monday, December 22, 2008


4 chicken breasts
4 leg/thigh quarters
salt and pepper
2 tbsp butter
2 tbsp olive oil

1 small onion, chopped
1 pkg fresh mushrooms, cleaned and sliced
2 tbsp flour
1 c full-bodied red wine
1 c chicken broth

1 c full-bodied red wine (we used a California Zinfandel)
1 clove garlic, crushed
1 onion, sliced thin
1 carrot, peeled and sliced thin
1 bay leaf
3 sprigs thyme

• Combine all ingredients in a pot.
• Bring to a boil for 5 minutes
• Cool. Pour over Chicken parts & marinade chicken over

Chicken Dish:
• Remove chicken from marinade. Strain marinade,
throwing out veggies but reserve liquid.
• Pat chicken dry and season with salt and pepper.
• Heat large skillet; add oil and butter.
• Brown chicken on skin side first, turn over & brown other
side. Put into a baking dish.
• Add onions and mushrooms to skillet & sauté till barely
• Add flour to pan & stir till it is incorporated.
• Add remaining ingredients, including reserved and
strained marinade, stir together then pour over top of
• Cover chicken with foil.

• Bake at 350 degrees for 45 minutes or till tender.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Amazingly tender and delicious




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