Coq Au Vin, Chicken In Red Wine
Coq Au Vin, Chicken In Red Wine

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Alright, don’t linger, let’s course of action this coq au vin, chicken in red wine formula with 11 substances which are undoubtedly easy to have, and we have to process them at the very least through 12 measures. You should devote a while on this, so the resulting food could be perfect.

Composition for Coq Au Vin, Chicken In Red Wine:
  1. Make ready 3 lb for Boneless, skinless chicken (breast or thigh)
  2. Take 3 cup Red wine, I used Pinot Noir
  3. Make ready 6 clove for Garlic, minced
  4. Provide 1 tsp - Thyme
  5. Take 1 tsp Rosemary
  6. Get 1/2 tsp - Black pepper
  7. Prepare 1/2 lb - Smoked bacon
  8. Get 1 lb - Mushrooms, I used baby portobellos
  9. Provide 1 - Onion, sliced into rings
  10. Get 2 cup - Chicken broth
  11. Need 1 cup Flour seasoned with salt, pepper, and garlic powder (for dredging the chicken)
Coq Au Vin, Chicken In Red Wine start cooking:
  1. Combine wine, thyme, rosemary, garlic, and pepper.
  2. Place chicken pieces in wine marinade and place in the fridge for 2-4 hours
  3. Remove chicken from marinade and dry completely. Save the liquid! You will add it back to the recipe later.
  4. While chicken is drying, Chop and brown bacon in a Dutch oven or NON Teflon pan (u want to develop the brown bits in the pan for flavor)
  5. Remove bacon from pan and set aside.
  6. Dredge the chicken in seasoned flour and brown in batches. Then remove and set aside.
  7. In the same pan add the onion & mushrooms. Sauté for 5 minutes or so.
  8. Add the wine marinade and chicken broth and bring it to a boil.
  9. Add back in the bacon and chicken pieces.
  10. Bake, uncovered, in a 350°F oven for 1 1/2 hours. Stirring gently every half hour.
  11. Remove and let rest 15 minutes or so to allow gravy to thicken.
  12. Great served with crusty garlic bread for dipping in the gravy.

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