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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken Tomato Basil Coq au vin Recipe

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This recipe for Chicken Tomato Basil Coq au vin is from The Oliff Family Cookbook Project, 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:  
1/2 lb. bacon slices
1 lb. chicken thighs and legs
salt & pepper
20 pearl onions, peeled
6 garlic cloves, peeled
1 jar tomato basil soup
2 bay leaves
2 c. red wine
1/2 lb. button mushrooms, quartered
2 tbsp. butter
Directions:
Directions:
Brown bacon in a Dutch oven. Remove bacon and set aside. Drain half of the bacon drippings and discard. Salt and pepper the chicken well. Add chicken, onion, and garlic to the bacon drippings. Brown chicken on all sides and cook for about 12 minutes. Add soup, bay leaves, and wine. Heat to boiling, return bacon to the pot and lower heat to simmer for 20 minutes. Remove chicken and onions and set aside. Remove garlic and bay leaves and discard. Add mushrooms and turn heat to high. Boil, then reduce heat and stir in butter. Return the chicken and onions to reheat.
Personal Notes:
Personal Notes:
I made this recipe on my own because I entered a cooking contest at La Madeline's. The contest was to make up a recipe using their Tomato Basil soup and the winner gets a free trip to France. Since the company is obviously French, I tried making up a French recipe and came up with a version of Coq au vin. I didn't win but loved the recipe. - Christy
*Can substitute chicken breast for dark meat.

 

 

 

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