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Coq au Vin

by on January 24, 2011 in Main Courses, Poultry January 24, 2011 Main CoursesPoultry
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Level: Easy

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Description

This is fabulous even though I don’t use mushrooms (per my husband’s pickiness). Enjoy!

Ingredients

  • 4 ounces, weight Bacon, Cut Into Bite Size Pieces
  • 1 whole Fryer Chicken Cut Into Pieces
  • 1 whole Onion, Medium Sized, Chopped
  • 3 cloves Garlic, Pressed
  • 2 Tablespoons Olive Oil
  • 2 cups Red Wine (I Use Chianti)
  • 2 cups Chicken Stock
  • 1 Tablespoon Tomato Paste (I Use Ketchup)
  • 1 whole Bay Leaf
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 Tablespoons Butter, Softened
  • 3 Tablespoons Flour

Preparation

Saute bacon pieces in a large skillet until crispy. Remove from the skillet and lay chicken in the bacon grease (on medium heat), fat side down. Cook until both sides are browned, about 10 minutes. Remove chicken. Saute garlic and onions in remaining grease (and olive oil if necessary) for 2-3 minutes. Pour wine and chicken stock into skillet (with garlic and onions), using a whisk to scrape the browned bits off the bottom. Add in the chicken and bacon.

Add tomato paste, bay leaf, salt and pepper (generous amounts). Turn heat to simmer, cover and allow to cook for about 1 hour. Remove bay leaf. Before serving, blend butter and flour together into a smooth paste. Beat the paste into the hot gravy with a whisk. Allow to simmer for an additional 15 minutes.

Garnish with fresh snipped parsley. Serve with egg noodles, parsley potatoes and a green vegetable. Enjoy!

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