COQ AU VIN (CHICKEN BRAISED IN RED WINE)

Coq Au Vin (Chicken Braised in Red Wine) image

Provided by papergoddess

Categories Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

3 -3 1/2 lbs broiler-fryer chickens, cut up (I remove the skin)
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
6 slices bacon
6 small onions
1/2 lb mushroom, sliced
4 carrots, halved or julienned
1 cup chicken broth (or 1 chicken bouillon cube dissolved in 1 cup water)
1 cup red Burgundy wine
1 garlic clove, crushed
1/2 teaspoon salt
1/2 teaspoon thyme leaves
1 bay leaf
2 sprigs parsley (tied in cheesecloth bag, or place in teaball)

Steps:

Mix flour, salt and pepper and put in paper or plastic bag.
Drop chicken pieces into bag and shake to coat.
In large skillet fry bacon until crisp; drain and reserve bacon bits.
Brown chicken in bacon drippings.
Remove to a plate.
Add onions and mushrooms to skillet and cook until onions are tender.
Drain off fat.
Return chicken pieces to skillet (or you can place this in a large oven-proof baking dish).
Add remaining ingredients, including bacon bits.
Cover and simmer about 1 hours.
or until chicken is tender.
(Or cover and bake at 350F for 1-1 1/2 hrs).
Remove Bouquet Garni before serving.
Skim off excess fat.
If desired, sprinkle with snipped parsley.

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