Français
Coq Au Vin
This dish has a long history, some say as far back as Caesar, othersdate it to Napoleon, eitherway, it is fit for an emperor. Try it with our Roasted Garlic Dip Mix.
Preheat oven to 350 F (180 C).
In a medium saucepan, melt 2 tsp (10 ml) butter over medium heat. Add the chopped bacon and pearl onions and cook for 3 minutes. Remove with a slotted spoon and set into the baker.
In the same saucepan, brown the chicken thighs 2 minutes each side. Remove the chicken and place in the baker. Pour out the excess fat from the saucepan. Return it to the stove.
Melt the remaining butter and sauté the cut mushrooms and garlic for 2 minutes. Stir in the flour and then the wine, blending and stirring until bubbling. Add the Roasted Garlic Dip Mix and salt & pepper to taste.
Pour the mushroom-wine sauce over the chicken in the baker, cover with the lid. Place in the oven on top of a baking sheet or a piece of aluminium foil to catch any drips. Bake for 50-60 minutes until the meat comes off the bone easily.
Ingredients
Directions
Preheat oven to 350 F (180 C).
In a medium saucepan, melt 2 tsp (10 ml) butter over medium heat. Add the chopped bacon and pearl onions and cook for 3 minutes. Remove with a slotted spoon and set into the baker.
In the same saucepan, brown the chicken thighs 2 minutes each side. Remove the chicken and place in the baker. Pour out the excess fat from the saucepan. Return it to the stove.
Melt the remaining butter and sauté the cut mushrooms and garlic for 2 minutes. Stir in the flour and then the wine, blending and stirring until bubbling. Add the Roasted Garlic Dip Mix and salt & pepper to taste.
Pour the mushroom-wine sauce over the chicken in the baker, cover with the lid. Place in the oven on top of a baking sheet or a piece of aluminium foil to catch any drips. Bake for 50-60 minutes until the meat comes off the bone easily.