Coq au Vin Recipe

Ingredients
<br>- 2 1/2 pounds chicken legs and thighs
<br>- 2 slices turkey bacon, chopped
<br>- 1 cup frozen small whole onions, thawed
<br>- 12 ounces sliced mushrooms
<br>- 2 cups fat-skimmed chicken broth
<br>- 1 cup dry red wine
<br>- 2 tablespoons Dijon mustard
<br>- 2 sprigs fresh thyme (each about 2 in. long), rinsed
<br>- 1 tablespoon cornstarch
<br>- Salt and pepper
<br><p></p>Directions
<br>step 1: Remove and discard skin from chicken; rinse chicken and pat dry. Pull off and discard lumps of fat; with a sharp knife, separate legs and thighs.
<br>step 2: In a 4- to 6-quart pan over high heat, stir bacon until browned, 2 to 3 minutes. Add onions and mushrooms and stir often until browned, 5 to 6 minutes. Add chicken, broth, wine, mustard, and thyme. Cover and bring to a boil, then reduce heat and simmer until chicken is no longer pink at the bone (cut to test), 20 to 25 minutes.
<br>step 3: With a slotted spoon, remove chicken from pan and divide equally among four bowls. Increase heat to high and boil liquid and vegetables to concentrate flavors, about 5 minutes.
<br>step 4: In a small bowl, blend cornstarch with 2 tablespoons water until smooth. Add to broth mixture and stir until it boils and thickens, about 1 minute. Add salt and pepper to taste. Spoon sauce equally over chicken.
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Ingredients
- 2 1/2 pounds chicken legs and thighs
- 2 slices turkey bacon, chopped
- 1 cup frozen small whole onions, thawed
- 12 ounces sliced mushrooms
- 2 cups fat-skimmed chicken broth
- 1 cup dry red wine
- 2 tablespoons Dijon mustard
- 2 sprigs fresh thyme (each about 2 in. long), rinsed
- 1 tablespoon cornstarch
- Salt and pepper

Directions
step 1: Remove and discard skin from chicken; rinse chicken and pat dry. Pull off and discard lumps of fat; with a sharp knife, separate legs and thighs.
step 2: In a 4- to 6-quart pan over high heat, stir bacon until browned, 2 to 3 minutes. Add onions and mushrooms and stir often until browned, 5 to 6 minutes. Add chicken, broth, wine, mustard, and thyme. Cover and bring to a boil, then reduce heat and simmer until chicken is no longer pink at the bone (cut to test), 20 to 25 minutes.
step 3: With a slotted spoon, remove chicken from pan and divide equally among four bowls. Increase heat to high and boil liquid and vegetables to concentrate flavors, about 5 minutes.
step 4: In a small bowl, blend cornstarch with 2 tablespoons water until smooth. Add to broth mixture and stir until it boils and thickens, about 1 minute. Add salt and pepper to taste. Spoon sauce equally over chicken.

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