RCI-MT.004.0290.002
Coq au Vin
Many French regions claim , or chicken stew, as their own, but legend has it that the recipe originated with Caesar's chef. Different variants exist throughout the country; the following recipe is one. Serves 4-6.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- boneless chicken breast2 unithalves
- low-fat margarine4 tsp
- ⅛ tsp
- ⅛ tsp
- ⅛ tsp
- ½ tsp
- 1 tbsp
- 1 tbsp
- mushrooms4 ozsliced
- 4 oz
- ¼ cup
Method
1
Season the chicken breasts generously with salt, pepper, garlic powder, and lemon pepper, then lightly dredge each piece in flour, shaking off any excess.
5 minutes
2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the floured chicken breasts on all sides until golden brown. Remove and set aside.
8 minutes
3
In the same pot, sauté the diced onion, sliced carrot, and minced garlic until softened and fragrant, scraping up any browned bits from the bottom of the pot.
6 minutes
4
Add the pearl onions and mushrooms to the pot and cook, stirring occasionally, until the mushrooms begin to release their moisture and the onions are lightly golden.
5 minutes
5
Pour in the red wine and white wine, then add the leaf thyme, parsley, and basil. Stir to combine and bring the mixture to a gentle simmer.
4 minutes
6
Return the seared chicken to the pot, ensuring it is mostly submerged in the wine and vegetable mixture. Cover with a lid and braise over low heat until the chicken is tender and cooked through.
35 minutes
7
Remove the lid and increase the heat to medium, allowing the sauce to reduce and thicken to a rich, velvety consistency. Adjust seasoning with salt and pepper as needed.
10 minutes
8
Ladle the Coq au Vin into serving bowls or onto plates, then garnish with freshly chopped chives and parsley before serving.
2 minutes