Recipe by Chocolatl
This recipe uses sherry instead of the usual red wine. From the Lobel Brothers. More herbs can be added if you like, but it's good this way, or even with no herbs at all. I like to add a little more garlic and thyme than the recipe calls for.
Top Review by French Tart
Wonderful! A real change of pace from the normal coq-au-vin and very much lighter too. I made this as posted with the exception of the carrots, I did not add them. I served this for a wonderful meal with mashed potatoes and garlic green beans, and the sauce was divine. Thanks so much for being brave enough to post a lighter alternative to the usual heavy red wine-laden dish, this made a refreshing change! FT/Karen :-)
- 2 tablespoons butter
- 4 lbs chicken pieces, washed and dried thoroughly
- 3 large onions, peeled and quartered
- 1 garlic clove, crushed
- 6 medium carrots, peeled (cut them into large pieces if you don't want whole carrots in the dish)
- 2 tablespoons flour
- 2 cups sherry wine
- 1 bay leaf
- 1 tablespoon parsley, chopped
- 1⁄4 teaspoon dried thyme
- 1⁄2 cup mushroom, chopped
- fresh ground pepper
Directions See How It's Made
- Melt butter in a large skillet over medium-high heat.
- Add chicken pieces and brown on all sides.
- Remove chicken and drain on paper towels.
- Add onions, garlic and carrots to skillet, and let brown slightly.
- Push vegetables to one side and sprinkle in flour, stirring constantly.
- Gradually stir in sherry.
- Add bay leaf, parsley, thyme and mushrooms.
- Season with salt and pepper.
- Reduce heat to low and return chicken to pan.
- Cover and simmer about 45 minutes, or until chicken is tender, adding more sherry if needed.
- Remove bay leaf before serving.