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Coq Au Vin Recipe

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This recipe for Coq Au Vin, by , is from The Marriage Course, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendi Knowles

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken thighs
4 chicken legs
3 tbsp. olive oil
4 oz. thick sliced bacon-diced
1 small onion- quartered then halved
8 oz. button mushrooms-quartered
2 tbsp. butter
2 tbsp. flour
2 cups red wine
1 cup chicken stock
2 tbsp. tomato paste
1/2 tsp dried thyme
1 bay leaf

Directions:
Directions:
Preheat oven to 350.
In a Dutch oven heat the olive oil over medium high heat. In small batches brown the chicken on both sides. Place on a plate and set aside. Add the bacon and onions to the pan and fry until the onions are translucent. Add mushroom and garlic and cook an additional 5 minutes. (You should smell the garlic at this point) Transfer this to a plate and set aside. In the same pan melt butter and add flour to make a roux. Cook until it is a rich golden brown. Whisk in the wine and stock, deglazing the pan as you do this. Stir in the tomato paste, thyme and bay leaf. Return the chicken to the pan, place in the preheated oven and cook for 30-45 minutes.

After 45 minutes add back in the bacon and mushroom mixture. Cook an additional 10 minutes. Season with salt and pepper and serve over hot noodles.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Coq Au Vin actually translates to Chicken with Wine. If you feel the alcohol does not cook out and you are a non drinker you can substitute more stock. However; if you do this it will not have the same rich burgandy flavor.

When I served this I used egg noodles, you could serve it with smashed potatoes as well.

 

 

 

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