COQ AU VIN

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I can't remember where I found this recipe. I've been making it for years and it's one of my families most requested. I prepare this in a cooker/fryer. Cook time includes all cooking needed. The meat gets so tender through the final cooking process that the meat literally falls off the bones. Because of that, I prefer to use all boneless chicken thighs and breasts. A rule of thumb to follow for the wine......only use a wine in this recipe that you consider good enough to drink.

Provided by dojemi

Categories     < 4 Hours

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 15

4 slices bacon, chop and cook til crispy
1/2 cup butter
2 broiler-fryer chickens, cut into quarters
16 small white pearl onions (peeled and left whole)
16 large mushrooms, sliced
2 garlic cloves (minced)
1 bunch scallion (cleaned and cut up)
1/4 cup flour
3 cups dry red table wine
2 chicken bouillon cubes
1 cup boiling water
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon thyme
1 bay leaf

Steps:

  • Preheat cooker/fryer to 300 degrees.
  • Cook bacon till crisp.
  • Remove and reserve.
  • Add butter to bacon fat and brown chicken pieces.
  • Remove chicken and reserve.
  • Lightly cook onions and mushrooms.
  • Remove.
  • Pour out drippings and reserve 2 tablespoons in cooker.
  • Cook garlic and scallions till limp.
  • Stir in flour and cook 2 minutes till flour has browned.
  • Turn off heat.
  • Stir in wine, bouillon and 1 cup of boiling water.
  • Turn heat up to 300 degrees and stir till mix comes to a boil.
  • Add salt, pepper, thyme and bayleaf.
  • Stir.
  • Add bacon, chicken, onions and mushrooms.
  • Cover.
  • Turn heat to simmer and cook for 30 to 45 minutes till chicken in tender.
  • Remove bayleaf before serving.

Nutrition Facts : Calories 805.5, Fat 51.7, SaturatedFat 19, Cholesterol 210.8, Sodium 1118, Carbohydrate 20.3, Fiber 2.7, Sugar 6.8, Protein 47.8

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