According to BH&G: "The name of this classic French recipe literally means chicken cooked in wine. Serve this chicken, smothered in a rich, wine flavored gravy, with a lettuce salad & a loaf of French bread."
Ingredients
- 2 to 2-1/2 lbs. meaty chicken pieces (breasts, thighs & drumsticks)
- 2 T. cooking oil
- salt
- pepper
- 12 to 18 pearl onions or shallots, peeled
- 1-1/4 C. burgundy
- 1 C. whole fresh mushroomsl
- 1 C. thinly sliced carots (2medium)
- 1 T. snipped fresh parsley
- 2 cloves garlic, minces
- 1/2 tsp. dried marjoram crushed
- 1/2 tsp. dried thyme, crushed
- 1 bay leaf
- 2 T. all purpose flour
- 2 T. margarine or butter, softened
- 2 slices baconcrisp-cooked, drained & crumbled
- Snipped fresh parsley (optional)
- Hot cooked noodles (optional)
Directions
1. Skin chicken, rinse, pat dry. In a 12-inch skillet cook chicken about 15 minutes, or till lightly browned, turning to brown evenly. Sprinkle with salt & pepper. Add onions or shallots, burgundy, mushrooms, carrots, the tablespoon of parsley, garlic, marjoram, thyme, and bay leaf. Bring to boiling; reduce heat. Cover & simmer for 35-40 minutes or till chicken is no longer pink. Transfer chicken & vegetables to a serving platter; keep warm. Discard bay leaf.
2. In a mixing bowl stir together flour, and softened butter to make a smooth paste. Stir into burgundy mixture in skillet. Cook & stir till thick & bubbly. Cook & stir for 1 minute more. Season to taste with salt & peppr.
3. Pour thickened burgundy mixture over chicken & vegetables. Sprinkle with bacon. If desired, top with additional parsely & serve with hot cooked noodles
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Submitted 6/13/05.
Source: Better Homes & Gardens Cookbook
Submitted By: Jan
kjwel@snowhill.com
Coq Au Vin