Coq au Vin

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350F degrees.
  • Combine flour, salt and pepper in large resealable plastic food storage bag or paper bag.
  • Add chicken, two pieces at a time, and seal bag.
  • Shake to coat chicken; remove chicken and set aside.
  • Repeat with remaining pieces.
  • Reserve remaining flour mixture.
  • Melt margarine in ovenproof Dutch oven over medium-high heat.
  • Arrange chicken in single layer in Dutch oven and cook 3 minutes per side or until browned.
  • Transfer to plate; set aside.
  • Repeat with remaining pieces.
  • Add mushrooms and garlic to Dutch oven; cook and stir 2 minutes.
  • Sprinkle reserved flour mixture over mushroom mixture; cook and stir 1 minute.
  • Add broth, wine and thyme; bring to a boil over high heat, stirring to scrape up browned bits on bottom of Dutch oven.
  • Add potatoes and onions; return to a boil.
  • Remove from heat and place chicken in Dutch oven, partially covering chicken with broth mixture.
  • Bake, covered, about 45 minutes or until chicken is no longer pink in centers, potatoes are tender and sauce is slightly thickened.
  • Transfer chicken and vegetables to shallow bowls.
  • Spoon sauce over chicken and vegetables.
  • Sprinkle with parsley, if desired.
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