Coq Au Vin

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 6
• 6 boneless chicken breasts
• 750 ml red wine (reisling or merlot)
• 3 medium onions, cut in wedges
• 4 carrots, coarsely chopped
• 4 cups baby portabella mushrooms
• 4 minced fresh garlic cloves
• 10 whole black peppercorns
• 1/2 cup flour
• 2 cups chicken stock
• 5 tablespoons olive oil
• 2 tablespoons butter
• 1 (8 ounce) can diced tomatoes, partially drained
• salt, to taste
• 2 teaspoons parsley
• 2 teaspoons tarragon
• 2 teaspoons thyme
• 1 teaspoon lemon balm
• 2 teaspoons basil

Recipe

• 1 in a glass bowl combine chicken, wine, onions, carrots, peppercorns, garlic, 1 tsp salt.
• 2 cover and refrigerate 1 day, or for at least 1 hour.
• 3 preheat oven to 350 degrees.
• 4 drain chicken and vegetables, reserving all juices.
• 5 heat sauce pan with olive oil and butter.
• 6 dredge chicken in flour, then cook in pan until all sides are golden brown but not fully cooked.
• 7 place golden chicken in roasting pan along with reserved vegetables.
• 8 deglaze pan with reserved juices from marinade.
• 9 add degalze and remaining juices to roasting pan along with chicken stock, diced tomatoes and herbs.
• 10 bake in oven for 3 to 4 hours.