Cookbook:Coq au Vin I

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Coq au Vin I
CategoryChicken recipes

Cookbook | Ingredients | Recipes | Cuisine of France | Meat

Many French regions claim coq au vin, or chicken stew, as their own, but legend has it that the recipe originated with Caesar's chef. Different variants exist throughout the world. Note that you can also use capon.

Ingredients[edit | edit source]

Special equipment[edit | edit source]

  • Wide skillet
  • Deep pyrex bowl with lid
  • Jug

Procedure[edit | edit source]

  1. Mix flour, salt and pepper. Coat chicken, onion and carrot in flour mixture and set aside.
  2. Sauté mushrooms, set aside.
  3. Brown the chicken pieces a few at a time, set aside.
  4. Brown onions and carrots. Put chicken into large casserole on medium-high heat along with onions, carrots and mushrooms.
  5. Combine wine, garlic, and basil; pour over chicken.
  6. Cover the casserole, cook until chicken is ready (1–1.5 hours), stirring occasionally.

External links[edit | edit source]