Le Coq au Vin Chicken in Red Wine
Yield: 4 servings.
2 (1 1/2- to 2-pound) chickens
1 carrot, diced
1 medium onion, diced
1 clove garlic, chopped
2 1/2 cups Burgundy red wine
2 tomatoes, quartered
1 bay leaf
1 teaspoon thyme
3 tablespoons vegetable oil
3 cups chicken stock
6 ounces mushrooms, quartered
2 ounces smoked bacon, diced
12 pearl onions, cooked
Salt and pepper to taste
Quarter chickens, remove backbone. Cut wings off at second joint;
debone breast. Season with salt and pepper. Dredge in flour. Brown
chicken in oil in batches. Remove chicken. Set on paper towels.
In same skillet toss carrots, onions, garlic for 2 minutes. Deglaze
with wine, add tomatoes, bay leaf, thyme. Bring to a boil. Reduce by
Put legs in a saucepan. Add stock and reduced wine stock. Simmer 20
minutes. Add breasts. Simmer 15 minutes. Remove chicken. Reduce
cooking stock by a third. Strain, pressing to extract as much liquid
as possible. Pour over chicken.
In skillet, brown bacon. Discard drippings. Toss mushrooms, onions
and bacon on medium heat for 2 minutes. Discard fat. Add mushrooms,
onions and bacon to chicken in wine sauce. Stir gently.
Nutrition information per serving: Calories 749; Fat 35 ;
Carbohydrate 10g; Cholesterol 216mg; Sodium 442mg; Protein 71g