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My review
Simple Coq au Vin
1 made it |
0 reviews
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3
Megan
"This dish is simple to make and tastes even better the second day. I serve is over rice with a salad and crusty French bread. Tres magnifique."
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Ingredients
1 h 25 m servings 1106Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat olive oil in a large pot over medium heat; cook chicken in hot oil until browned, about 5 minutes per side. Add red wine, tarragon, chervil, chives, and parsley to chicken; mix well.
- Mix green onions and mushrooms into chicken mixture; simmer, stirring occasionally, until liquid is reduced to a thick sauce and chicken is longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Footnotes
- Cook's Note:
- Butter can be substituted for the olive oil, if desired.
- Before serving, you may wish to take the chicken out and cut into smaller pieces.