Coq au Vin Casserole
pounds chicken drumsticks and/or thighs, skin removed
tablespoons vegetable oil
Salt and ground black pepper
cups Pinot noir or Burgundy wine
cup chicken broth or water
cup whole fresh mushrooms
medium carrots, very thinly sliced (1 cup)
frozen small whole onions, thawed (2/3 cup)
cloves garlic, minced
slices bacon, crisp-cooked, drained, and crumbled
Snipped fresh parsley (optional)
cups hot cooked noodles (optional)
- Preheat oven to 350 degrees F. In an extra-large skillet, cook chicken, half at a time, in hot oil over medium heat for 10 to 15 minutes or until brown, turning occasionally. Transfer chicken to a 3-quart rectangular baking dish. Sprinkle chicken with salt and pepper. Set aside.
- In the same skillet, cook butter over medium heat until melted. Stir in flour until smooth. Gradually stir in wine and broth. Cook and stir until mixture comes to boiling. Cut any large mushrooms in half. Stir mushrooms, carrots, onions, marjoram, thyme, and garlic into wine mixture. Return just to boiling. Pour vegetable mixture over chicken.
- Bake, covered, about 45 minutes or until chicken is no longer pink (180 degrees F). Transfer chicken and vegetable mixture to a serving platter. Top with bacon. If desired, sprinkle with parsley and serve with hot cooked noodles. Makes 6 servings.
Nutrition Facts(Coq au Vin Casserole)
- Per serving:
- 286 kcal cal.,
- 13 g fat
- (4 g sat. fat,
- 4 g polyunsaturated fat,
- 3 g monounsatured fat),
- 95 mg chol.,
- 321 mg sodium,
- 8 g carb.,
- 1 g fiber,
- 2 g sugar,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet