Sunday, August 20, 2006

Chicken Coq au Vin

This is a favorite, even for my four picky little eaters! This recipe feeds 8


  • 5 pounds chicken legs or thighs
  • 4 slices of bacon, chopped
  • 1 small onion, finely sliced
  • 2 containers of sliced mushrooms
  • 4 cups vegetable broth
  • 2 cups dry red wine
  • 2 tablespoons Dijon mustard
  • 2 TSP dried thyme
  • 1 tablespoon cornstarch
  • Salt and pepper

1. Remove and discard skin from chicken; rinse chicken and pat dry. Pull off and discard lumps of fat
2. In a electric skillet, stir bacon until browned, 2 to 3 minutes. Add onions and mushrooms and stir often until browned, 5 to 6 minutes. Add chicken, broth, wine, mustard, and thyme. Cover and bring to a boil, then reduce heat and simmer until chicken is no longer pink at the bone (cut to test), 20 to 25 minutes. Cook at 250 degrees.
3. With a slotted spoon, remove chicken from pan; set aside. Increase heat to high and boil liquid and vegetables to concentrate flavors, about 5 minutes.
5. In a small bowl, blend cornstarch with 2 tablespoons water until smooth. Add to broth mixture and stir until it boils and thickens, about 1 minute. Add salt and pepper to taste. Spoon sauce over chicken and serve.

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