Coq au Vin

Coq au Vin
Photo by Beth Galton

Ingredients

  • 1 2-pound cooked chicken breast (such as Tyson) or 1 chicken cooked and cut into 2 breasts and 2 legs (discard backbone)
  • 4 ounces small cremini or white mushrooms
  • 1 cup red wine
  • 1 cup frozen small onions (such as Birds Eye), thawed
  • 1 ¾ ounces package garlic-and-herb salad-dressing mix (such as Good Seasons)
  • ½ cup canned chicken broth (such as Swanson Natural Goodness)
  • 2 tablespoons olive oil

Heat the oil in a large oven-safe casserole over medium-high heat. Add the mushrooms and saute until brown, 3 to 5 minutes. Add the salad-dressing mix and onions and toss to coat evenly. Stir in the wine and broth and cook until blended. Add the chicken. Cover, reduce heat to low, and simmer 15 m...

View full recipe at My Recipes

Comments

Variations on Coq au Vin

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    • 2 bay leaves
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 cup all-purpose flour (about 2 1/4 ounces)
    • Chopped fresh parsley (optional)
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  • Coq au Vin
    • 3/4 c dry red wine
    • 1/2 t salt
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    • 1 whole bay leaf
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    • 1/4 cup all-purpose flour
    • 2/3 cup dry red wine
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    • 1 bay leaf
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    • 2 onions
    • 2 medium carrots
    • 4 bacon slices
    • 6 large fresh thyme sprigs
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  • Coq Au Vin
    • 1/2 cup all-purpose flour
    • 3/4 pound small red potatoes, quartered (about 6)
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    • 1/2 cup chicken broth
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