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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Coq au Vin (Chicken in Red Wine) Recipe

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This recipe for Coq au Vin (Chicken in Red Wine) is from Withey Family Recipes, 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:  
1/4 lb. bacon, diced
1 c. onion, chopped
1/4 lb. portabella mushrooms, sliced
2 chickens, cut up (about 3-4 lbs. total)
4 tbsp. butter (divided use)
1 bay leaf
1/2 tsp.leaf tarragon, crumbled
4 peppercorns
fresh parsley
1 tsp. salt
2 c. dry red wine
1 tbsp. flour
Directions:
Directions:
Cook bacon in skillet 'til brown and crispy. Remove, leaving fat in skillet. Cook onion and mushrooms until soft in hot bacon fat. Remove and reserve. Wash and dry chicken. Add 3 tbsp. butter to bacon fat in skillet. Add chicken to skillet and brown. Return bacon, onion and mushrooms to skillet. Make a bouquet garni with bay leaf, tarragon, peppercorns, and parsley, tied in a small piece of cheesecloth and add to skillet. Add salt to wine and pour over chicken in skillet. Simmer covered 25 minutes, or 'til chicken is tender. Remove bouquet garni. Blend 1 tbsp. butter with flour, making a beurre manie', and add to hot liquid a bit at a time ' til sauce is bubbly and thickened. Sprinkle with parsley and serve.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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