International Recipes
Chicken in Red Wine (Coq au Vin Rouge)
Serve Chicken in Red Wine over noodles or with parsleyed potatoes.
Yield: 6 to 8 servings
Ingredients
- 6 slices bacon
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
- 1 pound fresh mushrooms
- 1/2 pound tiny pearl onions
- 8 baby carrots
- 2 1/2 cups dry red wine
- 1 1/2 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon salt
- Bouquet garni
- Minced parsley
Instructions
- Fry bacon in Dutch oven until crisp; remove bacon.
- Mix flour, 1 teaspoon salt and pepper. Coat chicken with flour mixture. Cook chicken in hot bacon fat over medium heat until light brown on all sides, 15 to 20 minutes.
- Remove chicken.
- Cook mushrooms, onions and carrots until light brown.
- Drain fat.
- Return chicken to Dutch oven; crumble bacon over chicken and vegetables.
- Stir in wine, chicken broth, garlic, 1 teaspoon salt and bouquet garni. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, 35 to 40 minutes.
- Skim fat; remove bouquet garni. Sprinkle with parsley; serve in soup bowls.