"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Quick Coq au Vin Recipe

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

Wil Wagner
Added: Monday, October 27, 2008


Season and Dredge:
4 bone-in chicken thighs
4 drumsticks
Salt and pepper
1/2 cup all-purpose flour

Heat, Add, and Brown:
2 tablespoons olive oil

2 cups leeks, trimmed, julienned
1 cup baby carrots
8 ounces whole button mushrooms
2 tablespoons tomato paste
1 tablespoon garlic, minced

Deglaze and Add:
1 cup dry white wine
1/2 cup chicken broth
1 sprig fresh thyme

Stir in:
2 tablespoons unsalted butter

Season chicken with salt and pepper; dredge lightly in flour.

Heat oil in a saute pan over medium-high. Add chicken and brown on all sides; remove. Pour off all but 1 tablespoon drippings and return pan to heat.

Saute leeks, carrots, and mushrooms for 3 minutes. Stir in tomato paste and garlic; saute 2 minutes, stirring often.

Deglaze pan with wine and reduce for 3 minutes; add broth and thyme. Return browned chicken to pan and bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes.

Stir in butter until melted, then season with salt and pepper. Remove and discard thyme sprig. Shown here with Chive Mashed Potatoes.

Brown the chicken on all sides, 5-8 minutes total. Remove from pan and cover with foil.
Saute leeks, carrots, and mushrooms; add the tomato paste and garlic, then wine

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I got the recipe from CuisineRecipes.com [CuisineRecipes@Lists.CuisineRecipes.com]




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