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  Added: Dec 10, 2007  •  Visited (466)  •  Print version Print this recipe (29)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Chicken In Wine
(Coq Au Vin)
What You Need:
  • ¼ pound bacon, diced
  • ¾ pound small white onions, peeled
  • ½ pound mushroom caps, thickly-sliced
  • 1 teaspoon thyme leaves
  • ¾ cup Burgundy wine
  • One 3-pound chicken, cut into pieces
  • 1 teaspoon salt
  • Sprinkling of pepper
  • 1 tablespoon dried parsley flakes
  • 1 bay leaf, crumbled
  • ¼ cup brandy (optional)
  • 2 tablespoons flour
  • Water, as needed

  • How To Cook:
    1. Cook the bacon in the microwave oven in a small open casserole until brown and crisp (about 4 minutes).Dip the bacon out with a slotted spoon.

    2. Meanwhile, layer the onions in a 2-quart rectangular (12-inch by 9-inch) baking dish. (Cut any large onions in half crosswise.)

    3. Sprinkle on the mushroom slices, then the thyme. Pour in the wine. Place the chicken, skin-side down, with the thick parts along the outer edge of the baking dish.

    4. Sprinkle on the bacon, salt, pepper, parsley flakes, and brandy. Cover with wax paper and cook in the microwave oven for 15 minutes. Turn the chicken over, re-cover, and cook for 10 minutes more or until tender.

    5. Remove the chicken to a serving dish. Add enough water to the flour to make a medium paste.

    6. Work in a little of the hot wine broth and, then, stir the flour mixture into the onion-mushroom wine broth and cook 2 minutes more in the microwave oven, stirring occasionally. Pour over the chicken. Let stand 5 minutes before serving.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » France
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Condiments » Wine
    Main Ingredient » Mushrooms
    Dish » Main Courses

     





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