Coq Au Vin
- Reviews 2
Ready In: 5 hrs
Serves: 6
Ingredients
- 6 boneless chicken breasts
- 750 ml red wine (reisling or merlot)
- 3 medium onions, cut in wedges
- 4 carrots, coarsely chopped
- 4 cups baby portabella mushrooms
- 4 minced fresh garlic cloves
- 10 whole black peppercorns
- 1⁄2 cup flour
- 2 cups chicken stock
- 5 tablespoons olive oil
- 2 tablespoons butter
- 1 (8 ounce) can diced tomatoes, partially drained
- salt, to taste
- 2 teaspoons parsley
- 2 teaspoons tarragon
- 2 teaspoons thyme
- 1 teaspoon lemon balm
- 2 teaspoons basil
Directions
- In a glass bowl combine chicken, wine, onions, carrots, peppercorns, garlic, 1 tsp salt.
- cover and refrigerate 1 day, or for at least 1 hour.
- Preheat oven to 350 degrees.
- Drain chicken and vegetables, reserving all juices.
- Heat sauce pan with olive oil and butter.
- Dredge chicken in flour, then cook in pan until all sides are golden brown but not fully cooked.
- Place golden chicken in roasting pan along with reserved vegetables.
- Deglaze pan with reserved juices from marinade.
- Add degalze and remaining juices to roasting pan along with chicken stock, diced tomatoes and herbs.
- Bake in oven for 3 to 4 hours.
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