Chicken in Red Wine Sauce |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A simplified version of Coq au Vin. Ingredients:
3 lbs chicken pieces |
2 tablespoons butter |
1/4 lb fresh mushrooms, halved |
1/4 cup shallot, chopped |
1 teaspoon garlic clove, minced |
2 tablespoons flour |
1 1/2 cups dry red wine |
1/2 cup chicken broth |
2 tablespoons chicken broth |
1 bay leaf |
1 fresh parsley sprig |
2 fresh thyme sprigs or 1/4 teaspoon dried thyme |
salt & freshly ground black pepper |
Directions:
1. Season the chicken with salt and pepper on both sides. Heat butter in a large skillet over medium heat. Add chicken pieces, skin side down. Cook until chicken in golden brown, about 6 or 7 minutes. Turn chicken and cook an additional 5 minutes.
2. Add the mushrooms, shallots, and garlic and stir to blend. Cook about 1 minute, sprinkle in flour. Add wine and 1/2 cup of broth. Bring to a boil. Add the bay leaf, parsley, and thyme. Add salt and pepper to taste. Cover, then cook 15 to 20 minutes.
3. Remove chicken and mushrooms to a serving dish. Strain sauce with remaining solids over the chicken, pressing to release all juices. Swirl 2 tablespoons butter around any juices remaining in skillet. Strain this over chicken as well and serve.
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