COQ AU VIN FOR TWO – A CLASSIC FRENCH PROVENCIAL DISH

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If you’ve ever had Coq Au Vin then you understand how I feel about this classic French dish. The rustic provencal stew has a complexity of flavors that brings moans to the table.

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WHAT DO I NEED TO MAKE COQ AU VIN?

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Add chicken to a 1-gallon zipper-lock bag. Pour in one cup red wine and seal bag, pressing out air.

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Preheat oven to 350°

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In a large Dutch oven or rondeau, cook bacon over medium-high heat.

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Remove chicken from zipper-lock bag, discard wine, and pat dry.

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Season chicken with salt and pepper.

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Remove Chicken from pan setting aside until needed

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Add mushrooms to pan and cook over medium-high heat.

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Add chicken back to pan, leaving skin side up and not submerged if possible.

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Remove pan from the oven and take the chicken out of the pan.

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Add in two tablespoons of unsalted butter that has been rolled in flour, getting as much flour into the butter as possible.

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Return chicken to pot, spooning sauce on top.

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Swipe up now to get the full recipe!

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