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

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, coq au vin, chicken in red wine. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Coq Au Vin, Chicken In Red Wine is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Coq Au Vin, Chicken In Red Wine is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have coq au vin, chicken in red wine using 11 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Coq Au Vin, Chicken In Red Wine:
  1. Take Boneless, skinless chicken (breast or thigh)
  2. Prepare Red wine, I used Pinot Noir
  3. Prepare Garlic, minced
  4. Get Thyme
  5. Get Rosemary
  6. Take Black pepper
  7. Prepare Smoked bacon
  8. Take Mushrooms, I used baby portobellos
  9. Make ready Onion, sliced into rings
  10. Take Chicken broth
  11. Prepare Flour seasoned with salt, pepper, and garlic powder (for dredging the chicken)
Steps to make Coq Au Vin, Chicken In Red Wine:
  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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