Coq Au Vin, the Easy Way

READY IN: 1hr 10mins
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 :-)

Ingredients Nutrition

Directions

  1. Melt butter in a large skillet over medium-high heat.
  2. Add chicken pieces and brown on all sides.
  3. Remove chicken and drain on paper towels.
  4. Add onions, garlic and carrots to skillet, and let brown slightly.
  5. Push vegetables to one side and sprinkle in flour, stirring constantly.
  6. Gradually stir in sherry.
  7. Add bay leaf, parsley, thyme and mushrooms.
  8. Season with salt and pepper.
  9. Reduce heat to low and return chicken to pan.
  10. Cover and simmer about 45 minutes, or until chicken is tender, adding more sherry if needed.
  11. Remove bay leaf before serving.

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