Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Boneless Coq au Vin




Source of Recipe


From "Perfect Recipes for Having People Over" by Pam Anderson


Recipe Introduction


Serves 12

Testing note: We served the Coq au vin over a rice pilaf. It could also be served with mashed potatoes.

The chicken can be cooked up to 3 days in advance and reheated when ready to serve. Store leftovers in the refrigerator, covered, for 3 to 4 days. The chicken can also be frozen for up to 3 months.



List of Ingredients






4 tbls. (1/2 stick) butter
2 lbs. mushrooms, quartered if medium, cut into sixths if large
1 lb. frozen pearl onions, not thawed
3/4 lb. bacon, cut into pieces
4 1/2 lbs. boneless, skinless chicken thighs, about 24 small thighs
Salt and freshly ground black pepper
2 medium-large onions, chopped
4 large garlic cloves, minced
1/4 cup all-purpose flour
2 tsps. dried thyme leaves
4 bay leaves
1 bottle (750 ml) full-bodied dry red wine, such as Cabernet Sauvignon or Merlot
1 qt. chicken broth
1/2 cup chopped fresh parsley




Recipe



1. Melt 2 tablespoons butter in a large heavy roasting pan set over two burners on medium-high heat. Add mushrooms and saut‚ until liquid evaporates and mushrooms start to brown, 10 to 12 minutes. Transfer to a medium bowl and set aside.

2. Add remaining 2 tablespoons butter to roasting pan, then add pearl onions and saut‚ until golden brown, about 5 minutes. Transfer to bowl of mushrooms.

3. Add bacon to roasting pan and fry until crisp, 8 to 10 minutes. With a slotted spoon, transfer to a paper towel-lined plate. Leave bacon drippings in pan.

4. While bacon cooks, lay chicken thighs on a sheet of plastic wrap and season both sides with salt and pepper.

5. Working in two batches, saut‚ thighs in bacon drippings, about 3 minutes per side. Transfer to a platter as they brown.

6. Add chopped onions and garlic to roasting pan and saut‚ until soft, about 5 minutes. Whisk in a cup flour and cook until lightly colored, less than 1 minute. Whisk in thyme, bay leaves, wine, broth and bacon.

7. Bring to a boil, then reduce heat to low, cover with a baking sheet or foil, and simmer to develop flavors, about 20 minutes.

8. Meanwhile, adjust oven rack to middle position and heat oven to 300 degrees.

9. Add chicken thighs, mushrooms and onions to pan, cover with foil, and bake until chicken is cooked through and sauce is rich and flavorful, about 30 minutes. Stir in parsley and serve.