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Coq au Vin |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Coq au Vin recipe on the web!!Prep: 10 min; Cook: 55 min Small whole onions, also called pearl onions, are sold in the frozen vegetable section of the grocery store. ___ cup all-purpose flour _ teaspoon salt ___ teaspoon pepper _ to 3 1/2 pounds cut-up broiler fryer chicken _ slices bacon ___ cup frozen small whole onions, (from 16 ounce bag) _ cups sliced mushrooms (8 ounces) _ cup chicken broth _ cup dry red wine or non-alcoholic red wine ___ teaspoon salt _ medium carrots, cut into 2-inch pieces _ clove garlic, finely chopped Bouquet garni* 1. Mix flour, 1 teaspoon salt and the pepper. Coat chicken with flour mixture. 2. Cook bacon in 12-inch skillet over medium heat until crisp. Remove bacon with slotted spoon and drain on paper towels; set aside. Cook chicken in bacon fat over medium heat about 15 minutes or until brown on all sides. 3. Move chicken to one side of skillet; add onions and mushrooms to other side. Cook over medium-high heat, stirring occasionally, until mushrooms are tender. Drain fat from skillet. 4. Crumble bacon. Stir bacon and remaining ingredients into vegetables. Heat to boiling; reduce heat. Cover and simmer about 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove bouquet garni; skim off excess fat. *Tie 1/2 teaspoon dried thyme leaves, 2 large sprigs fresh parsley and 1 bay leaf in cheesecloth bag or place in tea ball. This classic trio of herbs hails from France and is used frequently in many types of recipes. NUTRITION FACTS: 1 Serving:; Calories 380 (Calories from Fat 160); Fat 18g (Saturated 5g); Cholesterol 90mg; Sodium 960mg; Carbohydrate 23g (Dietary Fiber 3g); Protein 34g % DAILY VALUE:; Vitamin A 66%; Vitamin C 8%; Calcium 4%; Iron 16% DIET EXCHANGES:; 1 Starch; 4 Lean Meat; 2 Vegetable; 1 Fat Slow Cooker Directions: Remove skin from chicken. Decrease flour to 1/3 cup. Cut carrots into 1/2-inch slices. Cook, drain and crumble bacon; refrigerate. Brown chicken as directed. Place carrots in 3 1/2- to 6-quart slow cooker. Top with chicken. Mix remaining ingredients except mushrooms and bacon; pour over chicken. Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Stir in mushrooms and bacon. Cover and cook on high heat setting 30 minutes. Remove bouquet garni; skim off excess fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Rice Stuffing Apricot Wild Rice Stuffing CHICKEN BASICS Thyme-Baked Chicken with Vegetables Spicy Jamaican Chicken and Potatoes Skillet-Fried Chicken Oven-Fried Chicken Chicken and Dumplings Coq au Vin Roasted Chicken and New Potatoes Zesty Italian Chicken Indonesian Peanut Chicken Smoked Gouda- and Spinach-Stuffed Chicken Chicken Cacciatore Tomato-Feta Chicken with Orzo Chicken with Curry Sour Cream Sauce Crunchy Garlic Chicken Baked Chicken Kiev Two-Mustard Chicken Chicken Satay with Peanut Sauce Peanut Sauce Tandoori Chicken and Chutney Spicy Yogurt Marinade Smothered Chicken Summer Garden Chicken Stir-Fry Fiesta Taco Casserole Chicken à la King Chicken Pot Pie Chicken Club Salad with Hot Bacon Dressing TURKEY BASICS Maple-Glazed Turkey Breast Turkey with Lemon Rice Brandied Turkey with Cheese Turkey Divan Duckling with Orange Sauce Roast Goose with Apple Stuffing Pheasant with Rosemary Cream Sauce Pheasant Stew POULTRY BASICS CUTTING UP A WHOLE CHICKEN HOW TO BONE A CHICKEN BREAST HOW TO CARVE CHICKEN AND TURKEY HOW TO FLATTEN CHICKEN BREASTS TIMETABLE FOR ROASTING POULTRY TESTING CHICKEN FOR DONENESS--DON'T OVERDUE IT WHAT'S NEW WITH CHICKEN BREASTS THE SKINNY ON SKIN |
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