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Coq Au Vin, Chicken In Red Wine cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Coq Au Vin, Chicken In Red Wine dishes which you make.

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

Composition Coq Au Vin, Chicken In Red Wine:

1. Prepare 3 lb of Boneless, skinless chicken (breast or thigh)
2. Require 3 cup for Red wine, I used Pinot Noir
3. Provide 6 clove Garlic, minced
4. Take 1 tsp of Thyme
5. You need 1 tsp Rosemary
6. Take 1/2 tsp Black pepper
7. Prepare 1/2 lb - Smoked bacon
8. Require 1 lb Mushrooms, I used baby portobellos
9. Get 1 of Onion, sliced into rings
10. Require 2 cup - Chicken broth
11. You need 1 cup - Flour seasoned with salt, pepper, and garlic powder (for dredging the chicken)

Coq Au Vin, Chicken In Red Wine how to cook:

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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