Try this Coq Au Vin recipe
- salt and pepper
- 1 ts salt
- 1 tb vegetable oil
- 1/4 c flour
- 1 c red wine, dry i used kedem
- 1/4 ts pepper i use more
- 1 3-lb chicken cut in 8ths
- 6 sm white onions (i used about
- 1/2 lb fresh mushrooms (i sliced
- 1 clove garlic (more!!)
- 1 ts ground thyme (a little
- 1 c chicken broth or beef broth; (i
- 1 bay leaf (okay, 3 or 4)
- 1/2 ts tomato paste (more, of
- Carbohydrate 20.8890453036307 g
- Cholesterol 252 mg
- Fat 53.3095135642971 g
- Fiber 2.82638516621726 g
- Protein 65.7448385696398 g
- Saturated Fat 14.741876608703 g
- Serving Size 1 1 Serving (584g)
- Sodium 530.560425552252 mg
- Sugar 18.0626601374134 g
- Trans Fat 4.5242729281109 g
- Calories 880 calories
Step-by-step
- Mix flour, salt and pepper.
- Coat chicken in this (I used plastic bag)
- Brown chicken in oil (you may have to add a bit more oil).
- take chicken out and set aside.
- Add onions and mushrooms.
- Cook and stir until onions are tender.
- If there is any fat left in pan, drain.
- (I skin the chicken, so I dont have any fat left over).
- Stir in the remaining ingredients, add chicken back to pan, cover and simmer for one hour and 15 minutes or until tender.
- Remove bay leaf.
- Skim off the fat.
- Suggested to serve in a tureen or casserole with sauce over chicken.
- You can, if you want, add small peeled whole potatoes after 45 minutes of cooking.
Deep burgundy sauce clings to fork-tender poultry pieces while earthy aromas of simmered mushrooms and browned onions rise from the pot. Utilizing a dry red wine introduces acidity that breaks down connective tissues during long simmering, but any robust varietal functions adequately if budget dictates the selection. Maintaining consistent medium heat during the initial browning phase prevents the flour coating from burning prematurely while developing the essential fond needed for a rich pan sauce. Cooks frequently err by crowding the pan or adding liquid too quickly, which steams the meat instead of searing it and robs the finished stew of its signature complex depth.
Adapting for Dietary Needs
Modifying this preparation for specific health requirements remains straightforward without sacrificing standard textures. Swapping the standard poultry stock for a rich mushroom broth maintains the savory profile while keeping the dish entirely dairy-free and suitable for various dietary restrictions. Removing the skin prior to browning drastically reduces rendered fat, though supplementing with an extra tablespoon of vegetable oil ensures the meat still browns properly in the absence of natural poultry fat.
- Ensure the internal temperature of the chicken reaches 165 degrees Fahrenheit before serving.
- Simmer the covered pot gently on low heat for the full seventy-five minutes to achieve fork-tender results.
- Drain excess pan fat thoroughly after sautéing the vegetables if unskinned poultry is used.
