Coq au Vin Recipe
Ingredients:
12 chicken breast halves, deboned
1/2 cup flour
Salt
Pepper
Nutmeg
Paprika
6 tablespoons butter, divided
6 green onions, chopped
1/2 clove garlic, crushed
1 bay leaf
Pinch thyme
1/4 cup sliced mushrooms
1-1/2 cups Burgundy wine
2 slices bacon, diced
Directions:
Dredge chicken in flour mixed with salt, pepper, nutmeg and paprika to taste. In a skillet, brown one-half of the chicken breasts in 2 tablespoons of butter. Brown remaining six in another 2 tablespoons butter. Remove chicken to 13 x 9 x 2-inch baking dish. Melt the last 2 tablespoons butter in the skillet. Add the next 5 ingredients and simmer for 10 minutes. Add Burgundy and stir. Pour over chicken in casserole. Sprinkle with diced bacon. Cover. Bake at 325 degrees for 1-1/2 hours. This can be prepared a day ahead and baked before serving. Good served with curried wild rice.
Serves: 8
12 chicken breast halves, deboned
1/2 cup flour
Salt
Pepper
Nutmeg
Paprika
6 tablespoons butter, divided
6 green onions, chopped
1/2 clove garlic, crushed
1 bay leaf
Pinch thyme
1/4 cup sliced mushrooms
1-1/2 cups Burgundy wine
2 slices bacon, diced
Directions:
Dredge chicken in flour mixed with salt, pepper, nutmeg and paprika to taste. In a skillet, brown one-half of the chicken breasts in 2 tablespoons of butter. Brown remaining six in another 2 tablespoons butter. Remove chicken to 13 x 9 x 2-inch baking dish. Melt the last 2 tablespoons butter in the skillet. Add the next 5 ingredients and simmer for 10 minutes. Add Burgundy and stir. Pour over chicken in casserole. Sprinkle with diced bacon. Cover. Bake at 325 degrees for 1-1/2 hours. This can be prepared a day ahead and baked before serving. Good served with curried wild rice.
Serves: 8
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