Coq Au Vin

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour
• 1 1/4 teaspoons salt
• 3/4 teaspoon black pepper
• 3 1/2 lbs chicken pieces
• 2 tablespoons margarine or 2 tablespoons butter
• 8 ounces mushrooms, cut in half if large
• 4 cloves garlic, minced
• 3/4 cup chicken broth
• 3/4 cup dry red wine
• 2 teaspoons dried thyme leaves
• 1 1/2 lbs red potatoes, quartered
• 2 cups frozen pearl onions (about 8 ounces)
• chopped fresh parsley (optional)

Recipe

• 1 preheat oven to 350f degrees.
• 2 combine flour, salt and pepper in large resealable plastic food storage bag or paper bag.
• 3 add chicken, two pieces at a time, and seal bag.
• 4 shake to coat chicken; remove chicken and set aside.
• 5 repeat with remaining pieces.
• 6 reserve remaining flour mixture.
• 7 melt margarine in ovenproof dutch oven over medium-high heat.
• 8 arrange chicken in single layer in dutch oven and cook 3 minutes per side or until browned.
• 9 transfer to plate; set aside.
• 10 repeat with remaining pieces.
• 11 add mushrooms and garlic to dutch oven; cook and stir 2 minutes.
• 12 sprinkle reserved flour mixture over mushroom mixture; cook and stir 1 minute.
• 13 add broth, wine and thyme; bring to a boil over high heat, stirring to scrape up browned bits on bottom of dutch oven.
• 14 add potatoes and onions; return to a boil.
• 15 remove from heat and place chicken in dutch oven, partially covering chicken with broth mixture.
• 16 bake, covered, about 45 minutes or until chicken is no longer pink in centers, potatoes are tender and sauce is slightly thickened.
• 17 transfer chicken and vegetables to shallow bowls.
• 18 spoon sauce over chicken and vegetables.
• 19 sprinkle with parsley, if desired.