Simple and Easy Coq au Vin
I always make this meal for dinner parties - it looks and tastes like it takes all day to prepare, but it’s actually quite simple. The best part is that all the work is done before your guests arrive! Serve over rice or mashed potatoes.
INGRIDIENT
DIRECTION
Step: 1
Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in the milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated.
Step: 2
Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot.
Step: 3
Mix mushrooms, carrots, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables.
Step: 4
Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.
NUTRITION FACT
Per Serving: 514 calories; protein 40.1g; carbohydrates 44.9g; fat 12g; cholesterol 90.7mg; sodium 391.2mg.
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