Name: Coq au Vin
Ingredients: 3 lbs meaty chicken pices (breast halves, thighs, and drumsticks); 2 tbsp cooking oil; 18 pearl onions or shallots, peeled; ¼ cup Pinot Noir or Burgundy; ¼ cup chicken broth or water; 1 cup whole fresh mushrooms; 1 cup thinly sliced carrots (2 medium); 1 tbsp snipped fresh parsley; 2 cloves garlic, minced; ½ tsp snipped fresh marjoram or 1/2 tsp dried marjoram, crushed; ½ tsp snipped fresh thyme or 1/2 tsp dried thyme, crushed; 1 bay leaf; 2 tbsp all-purpose flour; 2 tbsp butter or margarine, softened; 2 slices bacon, crisp-cooked, drained, and crumbled; Snipped fresh parsley (optional); Hot cooked noodles (optional)

CategoryPoultry

Source: Better Homes and Gardens, New Cook Book
Region: France
Rating: 9/10

The name of this classic French recipe means chicken cooked in wine. Serve the chicken over noodles to soak up all of the delicious sauce.

Yields1 Serving

3 lbs meaty chicken pices (breast halves, thighs, and drumsticks)

2 tbsp cooking oil

18 pearl onions or shallots, peeled

¼ cup Pinot Noir or Burgundy

¼ cup chicken broth or water

1 cup whole fresh mushrooms

1 cup thinly sliced carrots (2 medium)

1 tbsp snipped fresh parsley

2 cloves garlic, minced

½ tsp snipped fresh marjoram or 1/2 tsp dried marjoram, crushed

½ tsp snipped fresh thyme or 1/2 tsp dried thyme, crushed

1 bay leaf

2 tbsp all-purpose flour

2 tbsp butter or margarine, softened

2 slices bacon, crisp-cooked, drained, and crumbled

Snipped fresh parsley (optional)

Hot cooked noodles (optional)

Skin chicken. In a 12-inch skillet cook chicken in hot oil about 15 minutes or until light brown, turning to brown evenly. Drain fat. Season chicken with salt and black pepper. Add onions, wine, broth, mushrooms, carrots, the 1 tablespoon parsley, garlic, dried marjoram (if using), dried thyme (if using), and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 35 to 40 minutes or until chicken is no longer pinik (170°F for breasts; 180°F for thighs and drumsticks). Add fresh marjoram and thyme, if using. Transfer chicken and vegetables to a serving platter; keep warm. Discard the bay leaf.

In a small bowl stir together the four and softened butter to make a smooth paste. Sit into wine mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and black pepper.

Pour sauce over chicken and vegetables. Sprinkle with bacon. If desired, top with additional parsley and serve with hoot cooked noodles.

Ingredients