EASY CHICKEN COQ AU VIN RECIPE RECIPES

SIMPLE AND EASY COQ AU VIN RECIPE | ALLRECIPES

Simple and Easy Coq au Vin Recipe | Allrecipes image

I always make this meal for dinner parties - it looks and tastes like it takes all day to prepare, but it's actually quite simple. The best part is that all the work is done before your guests arrive! Serve over rice or mashed potatoes.

Provided by Casey Rawson

Categories World Cuisine European French

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Cook Time 1 hours 20 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 tablespoons extra-virgin olive oil
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 cup milk
2 pounds skinless, boneless chicken breast halves
1 (8 ounce) package button mushrooms, sliced
2 cups halved baby carrots
1 onion, chopped
2 cups red wine
2 cups low-sodium chicken broth, or as needed
2 teaspoons Italian seasoning
½ teaspoon dried rosemary
salt and ground black pepper to taste

Steps:

Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in the milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated.
Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot.
Mix mushrooms, carrots, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables.
Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.

Nutrition Facts : Calories 514.2 calories, CarbohydrateContent 44.9 g, CholesterolContent 90.7 mg, FatContent 12 g, FiberContent 3.7 g, ProteinContent 40.1 g, SaturatedFatContent 2.7 g, SodiumContent 391.2 mg, SugarContent 7.1 g

COQ AU VIN (CHICKEN WITH WINE) RECIPE | ALLRECIPES

Coq au Vin (Chicken with Wine) Recipe | Allrecipes image

Recipe that I've developed from various sources. Serve with mashed potatoes.

Provided by Joyce S

Categories World Cuisine European French

Total Time 2 hours 0 minutes

Prep Time 20 minutes

Cook Time 1 hours 40 minutes

Yield 8 chicken thighs

Number Of Ingredients 16

Ingredients

2 ounces dried wild mushrooms (such as porcini or shiitake)
1 cup hot water
6 slices bacon
8 bone-in chicken thighs
¼ cup quick-mixing flour (such as Wondra®), or as needed
salt and ground black pepper to taste
1 bunch carrots, cut into matchstick-size pieces
2 cups fresh mushrooms
½ pound shallots, chopped
2 cloves garlic, chopped
1 (750 milliliter) bottle Burgundy red wine, divided
1 cup chicken broth
2 teaspoons herbes de Provence, tied into a cheesecloth bag
5 sprigs fresh thyme
3 bay leaves
1 tablespoon chopped fresh parsley, or as desired

Steps:

Put dried mushrooms in a bowl and pour in hot water; set aside until mushrooms are rehydrated.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet.
Coat chicken thighs with flour and season with salt and pepper. Working in batches, cook chicken in the bacon grease over medium heat until browned, 2 to 3 minutes per side. Remove chicken thighs as they brown and place on a paper towel-lined plate.
Drain dried mushrooms through cheesecloth, reserving liquid. Add drained mushrooms, carrots, fresh mushrooms, shallots, and garlic to skillet over medium-high heat; saute for 2 minutes. Pour 1 cup wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon until liquid is reduced, about 10 minutes.
Return chicken to the skillet and mix in remaining wine, chicken broth, herbes de Provence, thyme, and bay leaves. Liquid should partially cover chicken; if more liquid is needed, add reserved water from mushrooms. Cover skillet and simmer over low heat until chicken is no longer pink in the center, at least 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Remove cover from skillet and simmer until sauce is thickened, about 15 minutes more. Add more quick-mixing flour to sauce to thicken, if desired.
Crumble bacon over chicken and vegetables and garnish with parsley.

Nutrition Facts : Calories 382.4 calories, CarbohydrateContent 21.7 g, CholesterolContent 72.3 mg, FatContent 14.7 g, FiberContent 3.1 g, ProteinContent 24.2 g, SaturatedFatContent 4.1 g, SodiumContent 422.4 mg, SugarContent 5.3 g

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