Coq au Vin

Name: Coq au Vin
Yield: 4 portions
Ingredients: 1 cup Berta’s Chicken Stock or canned chicken broth; 1 cup Berta’s Chicken Stock or canned chicken broth; 1 cup dry red wine; 2 tablespoons tomato paste; ½ teaspoon salt; Freshly ground black pepper, to taste; 2 tablespoons unbleached all-purpose flour; 2 cloves garlic, minced; 20 small pearl onions, peeled; 20 fresh cultivated button mushrooms, stems trimmed; 2 slices bacon, cut into 1-inch pieces; 1 chicken (3½ pounds), well rinsed, patted dry, and cut into 8 pieces; 1 chicken (3½ pounds), well rinsed, patted dry, and cut into 8 pieces; ½ teaspoon dried thyme leaves; ½ teaspoon dried oregano

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

With a microwave, you can have the long-simmered flavor of traditional coq au vin in half an hour. Use a hearty Burgundy of good quality, as its flavor infuses the whole dish.

Ingredients

2 slices bacon, cut into 1-inch pieces
20 fresh cultivated button mushrooms, stems trimmed
20 small

Main course
Microwave

Method

Cook the bacon at full power (650 to 700 watts) in a microwave-safe 2½-quart casserole, uncovered, for 3 minutes. Stir in the mushrooms, onions, garlic, and herbs. Cook 2 minutes.
Arrange the chicken pieces on top of the vegetables, with the legs, thighs, and wings around the edge and the breasts in the center.
Combine the stock, wine, and tomato past