Coq Au Vin Rosettes

READY IN: 1hr 5mins
Recipe by Chef PotPie

Coq au Vin with pasta and cream sauce! From Better Homes and gardens, 1985.

Top Review by bballmer

This is a great recipe to make for company - it is impressive, rich, creamy and almost sinful with all the calories - but well worth it. Don't change a thing listed, it is perfect. It does take time, but so worth it!

Ingredients Nutrition

Directions

  1. Rinse chicken, pat dry. Cut into 1" pieces. Melt butter in a skillet over medium high heat. Add mushrooms and onion; cook for 4-5 minutes, or until tender, stirring.
  2. Add chicken, wine, tarragon, white pepper, and 1/8 tsp salt. Bring just to boiling; reduce heat. Simmer, covered, for 5 minutes, stirring once. Remove from heat.
  3. Meanwhile, cook lasagna noodles according to package direction. Halve each noodle lengthwise. Curl each noodle into a 2.5" diameter ring and place, cut side down, in a 3-qt rectangular baking dish. Using as slotted spoon, spoon chicken mixture into center of lasagna rings, reserving the liquid in the skillet. Add the cream cheese to the reserved liquid; heat and stir just til cream cheese is melted. in a small bowl, stir together sour cream and flour; stir in half and half. Add to the mixture in skillet, along with the cheeses. Cook and stir over medium heat until thickened and bubbly. Spoon cream cheese mixture over rings. If desired, sprinkle with slivered almonds.
  4. Bake, covered, at 325°F for 35 minutes or until heated through.

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