Coq au Vin

Coq au Vin
Photo by Beth Galton

Ingredients

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

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

  • Coq au Vin
    • 2 (4-ounce) chicken drumsticks, skinned
    • 2 (4-ounce) chicken thighs, skinned
    • 2 (4-ounce) chicken drumsticks, skinned
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  • Coq au Vin
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    • 1/2 t salt
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    • 8 garlic cloves
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    • 1/2 teaspoon pepper
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  • Coq au Vin
    • 1/2 cup chicken broth
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  • Coq Au Vin
    • 1/2 teaspoon freshly ground black pepper, divided
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