Chicken in Wine (French) - Coq Au Vin

Name: Chicken in Wine (French) - Coq Au Vin
Prep time: P1H
Total time: P1H30M
Yield: 6
Cuisine: French
Ingredients: butter; vegetable oil; salt pork; onions; garlic; mushrooms, canned; chicken; flour; salt; black pepper; thyme; bay leaves; parsley leaves; brandy; red wine; sugar; flour; parsley leaves

Add sophistication to a home-cooked meal with this dish that can even have a famous French Restaurant saying "Oui, oui!".

Yield

6 servings

Prep

60 min

Cook

30 min

Ready

90 min

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
1 ½	tablespoon	butter
1	tablespoon	vegetable oil
125	g	salt pork ham, or bacon, chopped	*
12	each	onions
2	cloves	garlic crushed, or less to taste
3	cups	mushrooms, canned
3	pounds	chicken jointed, or 6 chicken pieces
½	cup	all-purpose flour seasoned
¾	teaspoons	salt
1	x	black pepper freshly ground	*
½	teaspoon	thyme	*
2	whole	bay leaves	*
2	sprigs	parsley leaves
¼	cup	brandy	*
1	bottle	red wine prefer claret or burgundy	*
1	teaspoon	sugar
2	teaspoons	all-purpose flour
¼	cup	parsley leaves finely chopped

Ingredients

Amount	Measure	Ingredient	Features
23	ml	butter
15	ml	vegetable oil
125	g	salt pork ham, or bacon, chopped	*
12	each	onions
2	cloves	garlic crushed, or less to taste
7.1E+2	ml	mushrooms, canned
1.4	kg	chicken jointed, or 6 chicken pieces
118	ml	all-purpose flour seasoned
3.8	ml	salt
1	x	black pepper freshly ground	*
2.5	ml	thyme	*
2	whole	bay leaves	*
2	sprigs	parsley leaves
59	ml	brandy	*
1	bottle	red wine prefer claret or burgundy	*
5	ml	sugar
1E+1	ml	all-purpose flour
59	ml	parsley leaves finely chopped

Directions

Heat butter and oil in pan, fry pork, onions, garlic. Add mushrooms, fry gently, remove ingredients from pan. Dredge chicken pieces in seasoned flour and sauté in the pan for 5 to 10 minutes until well brown. Return mushrooms, onions and pork to pan, add salt, pepper, thyme, bay leaves and parsley. Cover and cook over low heat for 20 to 30 minutes.

Warm brandy, ignite and add to the pan, allow to burn for 1 minute, then extinguish by pouring in the red wine. Add sugar.

Blend flour with some of the liquid, add to dish, stir until thickened. Serve hot, garnish with finely chopped parsley and mashed potatoes.

Serves 6