Coq Au Vin, Chicken In Red Wine
Coq Au Vin, Chicken In Red Wine

Coq Au Vin, Chicken In Red Wine - Family warmth and closeness is often obtained in very simple ways. One particular of them is cooking and serving meals for the family. As a housewife, not surprisingly you do not would like to miss a meal with each other correct? Cuisine also can be the key to a happy family members, several really feel homesick mainly because their cooking has been identified elsewhere.

So for all those of you who like to cook and like it or not you've to provide food for the family members, not surprisingly you also never want the same dishes, appropriate? It is possible to cook with new and straightforward variants. Mainly because now it is possible to quickly discover recipes without possessing to bother. Just like the following Coq Au Vin, Chicken In Red Wine which you are able to imitate to be presented for your beloved family members.

Coq Au Vin, Chicken In Red Wine is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Coq Au Vin, Chicken In Red Wine is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook coq au vin, chicken in red wine using 11 ingredients and 12 steps. Here is how you can achieve that.

Composition needed to make Coq Au Vin, Chicken In Red Wine:

  1. 3 lb Boneless, skinless chicken (breast or thigh)
  2. 3 cup Red wine, I used Pinot Noir
  3. 6 clove Garlic, minced
  4. 1 tsp Thyme
  5. 1 tsp Rosemary
  6. 1/2 tsp Black pepper
  7. 1/2 lb Smoked bacon
  8. 1 lb Mushrooms, I used baby portobellos
  9. 1 Onion, sliced into rings
  10. 2 cup Chicken broth
  11. 1 cup Flour seasoned with salt, pepper, and garlic powder (for dredging the chicken)

Steps to make Coq Au Vin, Chicken In Red Wine:

  1. Combine wine, thyme, rosemary, garlic, and pepper.
  2. Place chicken pieces in wine marinade and place in the fridge for 2-4 hours
  3. Remove chicken from marinade and dry completely. Save the liquid! You will add it back to the recipe later.
  4. While chicken is drying, Chop and brown bacon in a Dutch oven or NON Teflon pan (u want to develop the brown bits in the pan for flavor)
  5. Remove bacon from pan and set aside.
  6. Dredge the chicken in seasoned flour and brown in batches. Then remove and set aside.
  7. In the same pan add the onion & mushrooms. Sauté for 5 minutes or so.
  8. Add the wine marinade and chicken broth and bring it to a boil.
  9. Add back in the bacon and chicken pieces.
  10. Bake, uncovered, in a 350°F oven for 1 1/2 hours. Stirring gently every half hour.
  11. Remove and let rest 15 minutes or so to allow gravy to thicken.
  12. Great served with crusty garlic bread for dipping in the gravy.

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