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Coq Au Vin Recipe

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This recipe for Coq Au Vin is from Food from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Whole Chicken Breasts, Split, Boned and Skinned
Flour
2 Sticks Butter
1 c. Sherry, Divided
1/2 c. Green Onions and Tops, Sliced
1 lb. Fresh Mushrooms, Quartered
1 tsp. Thyme
Salt and Pepper
Water
Fresh Parsley
Cooked Rice
Directions:
Directions:
Pound each breast to flatten. Roll tightly and dredge lightly with flour with each breast. Melt butter over medium skillet over medium high heat. Place chicken seam side down in butter and brown on all sides. Add 3/4 cup sherry, the onions, mushrooms and thyme. Reduce heat lower and cook the chicken until tender, turning frequently. Remove chicken to a platter.

Add remaining sherry to skillet, stirring to loosened brown particles. Add more flour and a little water to thicken pan juices. Season with salt and pepper. Return chicken to skillet and turn to very low heat to keep warm until serving time.

Garnish with fresh parsley and serve over rice.
Personal Notes:
Personal Notes:
Coq Au Vin (French "rooster with wine") is a French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic.

 

 

 

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