Coq au Vin
pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
tablespoons cooking oil
Salt and black pepper
pearl onions or shallots, peeled
cups Pinot Noir or Burgundy
cup chicken broth or water
cup whole fresh mushrooms
cup thinly sliced carrot (2 medium)
tablespoon snipped fresh parsley
cloves garlic, minced
tablespoons butter or margarine, softened
slices bacon, crisp-cooked, drained, and crumbled
Snipped fresh parsley (optional)
Hot cooked noodles (optional)
- Skin chicken. In a large skillet cook chicken in hot oil over medium heat about 15 minutes or until light brown, turning to brown evenly. Drain fat. Season chicken with salt and pepper. Add onions, Pinot Noir, broth, mushrooms, carrots, the 1 tablespoon parsley, dried marjoram (if using), dried thyme (if using), bay leaf, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 35 to 40 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Add fresh marjoram and thyme (if using). Discard bay leaf. Transfer chicken and vegetables to a serving platter; keep warm.
- In a mixing bowl stir together flour and softened butter to make a smooth paste. Stir into wine mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with additional salt and pepper.
- Pour sauce over chicken and vegetables. Sprinkle with bacon. If desired, top with additional parsley and serve with hot cooked noodles. Makes 6 servings.
Nutrition Facts(Coq au Vin)
- Per serving:
- 318 kcal cal.,
- 16 g fat
- (5 g sat. fat,
- 3 g polyunsaturated fat,
- 5 g monounsatured fat),
- 89 mg chol.,
- 211 mg sodium,
- 7 g carb.,
- 1 g fiber,
- 3 g sugar,
- 27 g pro.
- Percent Daily Values are based on a 2,000 calorie diet