Skillet coq au vin

2 Servings

Ingredients

Quantity Ingredient
1 cup Chicken stock
1 cup Red wine; (rose or bag in a box both work)
2 Skinless bone-in chicken breasts
1 medium Onion; chopped
8 ounces Mushrooms; sliced
4 Carrots; halved or quartered lengthwise depending on thickness
1 tablespoon Olive oil
1 teaspoon Thyme
2 Bay leaves
5 Cloves garlic; chopped
1 teaspoon Black pepper
¼ cup Flour

Directions

Hi all-- I'm new to this list and I have been enjoying it so far. Hopefully I'm not repeating a recipe which has already appeared, but I thought I'd share the following, which is a recipe I got from a regional cookbook called Southern Sideboards which is put out by a Junior League group in Missouri, I think. I have made some changes to it to make it healthier, though.

In a large skillet, heat olive oil on medium high heat. Coat chicken breasts thoroughly with pepper and flour. Brown chicken breasts in oil on both sides. (About 6-10 minutes.) Remove chicken to a plate and cover. Add onions and garlic to skillet. Sautee about 1 minute. Add mushrooms and saute until tender, about 2 minutes. Return chicken to skillet. Add remaining ingredients and simmer 1 hour (or more) until done. Serve over white rice.

Posted to EAT-L Digest by Meghan E Gray-Leckrone <meg-leckrone@...> on Jan 6, 1998

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