Coq au Vin

Ingredients

  • 1 cup dry red wine
  • 2 cups fat-skimmed chicken broth
  • 12 ounces sliced mushrooms (about 4 cups)
  • 1 cup frozen small whole onions (about 5 oz.), thawed
  • 1 tablespoon cornstarch
  • 2 tablespoons Dijon mustard
  • 2 slices turkey bacon (1 oz. total), chopped
  • + 3 more ingredients
    • Salt and pepper
    • 2 ½ pounds chicken legs and thighs
    • 2 sprigs fresh thyme (each about 2 in. long), rinsed

1. Remove and discard skin from chicken; rinse chicken and pat dry. Pull off and discard lumps of fat; with a sharp knife, separate legs and thighs.2. In a 4- to 6-quart pan over high heat, stir bacon until browned, 2 to 3 minutes. Add onions and mushrooms and stir often until browned, 5 to 6 min...

View full recipe at My Recipes

Comments

Variations on Coq au Vin

  • Coq au Vin
    • 2 tablespoons olive oil
    • 1/2 cup canned chicken broth (such as Swanson Natural Goodness)
    • +4 other ingredients
  • Coq au Vin
    • 1 cup chopped yellow onion
    • 1 teaspoon salt
    • 1 cup chopped yellow onion
    • 2 bay leaves
    • 2 (4-ounce) chicken thighs, skinned
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  • Coq au Vin
    • 3/4 c dry red wine
    • 1/2 t salt
    • Coarsely ground black pepper
    • 1 whole bay leaf
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  • Coq Au Vin
    • 1 cup sliced mushrooms
    • 1/4 teaspoon salt
    • 3/4 cup dry red wine
    • 2 tablespoons plus 1 teaspoon all-purpose flour
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  • Coq au Vin
    • 1/4 cup all-purpose flour
    • 1 tablespoon olive oil
    • 1/8 teaspoon salt
    • 2 chicken thighs, skinned
    • 1 cup diced carrot
    • 2 chicken breast halves, skinned
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  • Coq au Vin
    • 2 tablespoons all purpose flour
    • 1 1/2 cups Port
    • 6 whole chicken legs with thighs
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    • 2 bay leaves
    • 5 tablespoons butter
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    • 1 (16-ounce) package baby carrots
    • 1 teaspoon dried thyme
    • 8 garlic cloves
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    • 10 ounce(s) white pearl onions
    • 1.5 teaspoon(s) chopped thyme leaves
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    • 2 lean bacon slices
    • 10 pearl onions
    • 1 tablespoon Worcestershire sauce
    • 1/4 cup dry red wine
    • 2 tablespoons unsalted butter
    • 1 pinch dried thyme
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  • Coq Au Vin
    • 1 (3-pound) whole chicken
    • 3 garlic cloves, minced
    • 2 cups fat-free, less-sodium chicken broth
    • 1/4 cup water
    • 1 teaspoon dried rosemary
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