Coq Au DeVine

Rating:

(2 votes) 5 2

This Coq au Vin (chicken with wine) dish is perfect when you feel like a little French cuisine. Takes some time, but it's totally worth the effort!

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Chicago, IL

Ingredients

  • 3 lb. chicken, cut into 8 pieces
  • 1/2 C. flour
  • 1/2 tsp. nutmeg
  • 1 tsp. salt
  • 6 Tbs. olive oil
  • 1/2 C. celery, chopped
  • 1/2 C. onion, chopped
  • 2/3 C. chopped ham
  • 1 bay leaf
  • 1/2 tsp. thyme
  • 1/4 tsp. garlic, minced
  • 2 tsp. salt
  • 4 whole cloves
  • 12 pearl onions
  • 18 button mushroom caps
  • 1/4 C. of brandy
  • 1 1/4 C. of red wine
  • 1 1/2 Tbs. flour

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Directions

Lightly rinse the chicken under cool running water. Add the nutmeg and salt to the flour and dredge the chicken in it. Shake off any loose flour and cook the chicken in the olive oil until browned and transfer to a casserole dish that has a cover.

Saute the celery and onions in the same pan until golden brown. Stir in the next 5 ingredients and mix well for one minute, add to casserole dish.

Stick one of the pearl onions with the cloves. Add that onion, mushrooms and remaining onions to the casserole. Pour the brandy in the dish and carefully ignite it.

Once it has burned off, add 1 C. of the wine, cover and cook in a preheated oven of 350F for 1 1/2 hours.

Blend flour with the remaining quarter C. of wine, stir into the liquid in the casserole thoroughly and return to oven for an additional 5 minutes until the sauce has thickened.

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