This classic dish was largely-responsible for the launch of The Dry Gourmet. A friend of ours loved this dish, but being in recovery he could no longer make it.
The Dry Gourmet brought this hearty dish back to his kitchen.
Easy Coq au Vin
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
4 skinless, boneless chicken breast, halves
2 cups small whole fresh mushrooms
1 cup baby carrots
1 cup Dry Gourmet Red Wine Bouillon (combine with 2 cups warm water)
16 pearl onions, peeled
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
3/4 teaspoon dried marjoram, crushed
3/4 teaspoon dried thyme, crushed
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground black pepper
1 bay leaf
1 cup cold water
1/8 cup all-purpose flour
- Coat a large skillet with your oil of choice. Saute chicken over medium heat for about 15 minutes, or until lightly browned on both sides.
- Add the mushrooms, carrot, wine, onions, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf. Bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.
- Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside.
- In a small bowl combine flour and water and whisk together. Stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes. Cook and stir 1 minute more and pour mixture over chicken and veggies. Serve warm.