Coq au Vin

Ingredients

  • ¾ c dry red wine
  • ½ t salt
  • Coarsely ground black pepper
  • 1 whole bay leaf
  • 1 ½ lb boneless, skinless chicken thighs, chopped
  • 4 oz bacon
  • ¾ c finely chopped onions
  • + 6 more ingredients
    • ¾ c finely chopped carrots
    • ¾ c finely chopped mushrooms
    • 3 T vegetable oil, divided
    • ¼ c all-purpose flour
    • 3 c reduced-sodium chicken broth
    • 1 T tomato paste

Combine wine, salt, pepper, bay leaf and chicken in large shallow bowl. Cover and refrigerate overnight. Heat a Dutch oven over medium-high heat; add bacon and cook until crispy. Remove bacon, reserving 1 tablespoon drippings in pan. Add onions, carrots and mushrooms to pan and cook over mediu...

View full recipe at Relish

Comments

Variations on Coq au Vin

  • Coq au Vin
    • 1 2-pound cooked chicken breast (such as Tyson) or 1 chicken cooked and cut into 2 breasts and 2 legs (discard backbone)
    • +5 other ingredients
  • Coq au Vin
    • 1 teaspoon salt
    • 1 cup chopped carrot
    • Chopped fresh parsley (optional)
    • 2 (4-ounce) chicken thighs, skinned
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  • Coq Au Vin
    • 1 cup sliced mushrooms
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    • 1 1/4 cups diced plum tomato
    • 1/4 cup all-purpose flour
    • 1/4 teaspoon salt
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  • Coq au Vin
    • 2 onions
    • 3 celery stalks
    • 1 750-ml bottle of dry red wine
    • 1 1/2 cups pearl onions
    • 2 tablespoons all purpose flour
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  • Coq Au Vin
    • 1 (16-ounce) package baby carrots
    • 1 teaspoon dried thyme
    • 8 garlic cloves
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    • 10 ounce(s) white pearl onions
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    • 1.5 pound(s) thick-sliced bacon
    • 12 baby turnips or 2 medium turnips
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  • Coq au Vin
    • 1/2 cup chicken broth
    • 3 mushrooms
    • 2 lean bacon slices
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    • 1 onion
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    • +5 other ingredients
  • 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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  • Coq au Vin
    • 12 ounces sliced mushrooms (about 4 cups)
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