Around The World Coq Au Vin

Course : Chicken
Serves: 4
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3 pounds cleaned broiler-fryer chicken -- cut in serving pieces
4 tablespoons butter or margarine
1/2 cup chopped onion
1 clove garlic
3 tablespoons flour
3/4 cup burgundy or dry red wine
1 can chicken broth {13 3/4 oz.}
1 piece bay leaf
1/4 teaspoon dried thyme -- crumbled
1/4 teaspoon salt
1/4 pound fresh mushrooms or -- quartered
4 ounces button mushrooms -- drained
16 ounces onions -- well drained
1/4 teaspoon tabasco sauce {more if desired}

Preparation / Directions:

1. Brown chicken in 2 tablespoons hot butter in a large kettle or Dutch oven; turn and brown on other side. 2. Remove chicken; set aside. Add onion; saute‚ 2 minutes over low heat, stirring often. 3. Add garlic; cook 1 minute. 4. Add flour; stir until well blended with fat. 5. Add wine, broth, bay leaf, thyme and salt; bring to a boil, stirring constantly, until flour-fat mixture is dissolved. 6. Return chicken to kettle; cover and simmer 15 minutes. 7. Melt 1 tablespoon butter in medium-size skillet; saute‚ mushrooms 3 to 4 minutes, or until golden. Add mushrooms to kettle. 8. Melt remaining butter in same skillet; add canned onions and brown lightly. 9. Add onions to kettle; simmer 15 minutes, or until chicken is tender. 10. Add Tabasco sauce. 11. Remove chicken, mushrooms and onions to a serving platter. 12. Skim fat from sauce; strain sauce over chicken. 13. Serve with additional Tabasco sauce if desired.


Nutritional Information:

132 Calories (kcal); 12g Total Fat; (77% calories from fat); 1g Protein; 7g Carbohydrate; 31mg Cholesterol; 251mg Sodium

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