Coq au Vin

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  • 1/2 cup flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 pound mushrooms, quartered
  • 2 shallots, minced
  • 1 cup small boiling onions, peeled
  • 1 tablespoon minced garlic
  • 4 carrots, halved, cut into 2-inch pieces
  • 1 cup chicken broth
  • 2 cups red wine
  • 1 teaspoon dried tarragon
  • 6 slices cooked bacon, crumbled
  • 1/4 cup chopped fresh parsley


Mix together flour, salt and pepper in a plastic or paper bag.
Add chicken thighs and shake to coat.
Heat butter and olive oil over medium-high heat until very hot, but not smoking.
Brown chicken and remove from pan.
Add mushrooms to pan and sauté for 5 minutes.
Add shallots and onions and cook until lightly browned.
Add garlic and cook until fragrant.
Return chicken to pan with carrots, chicken broth, wine and tarragon.
Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chicken is tender.
Sprinkle with bacon and parsley and serve.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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