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Coq au Vin
Prep 10min
Total1hr5min
Ingredients13
Servings6
Try this chicken recipe from BettyCrocker.com
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Ingredients
1/2cup all-purpose flour
1teaspoon salt
1/4teaspoon pepper
3- to 3 1/2-pound cut-up broiler-fryer chicken
8slices bacon
3/4cup frozen small whole onions (from 16-ounce bag)
3cups sliced mushrooms (8 ounces)
1cup chicken broth
1cup dry red wine or non-alcoholic red wine
1/2teaspoon salt
4medium carrots, cut into 2-inch pieces
1clove garlic, finely chopped
Bouquet garni*
Directions
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1
Mix flour, 1 teaspoon salt and the pepper. Coat chicken with flour mixture.
2
Cook bacon in 12-inch skillet over medium heat until crisp. Remove bacon with
slotted spoon and drain on paper towels; set aside. Cook chicken in bacon fat over
medium heat about 15 minutes or until brown on all sides.
3
Move chicken to one side of skillet; add onions and mushrooms to other side. Cook
over medium-high heat, stirring occasionally, until mushrooms are tender. Drain fat
from skillet.
4
Crumble bacon. Stir bacon and remaining ingredients into vegetables. Heat to
boiling; reduce heat. Cover and simmer about 35 minutes or until juice of chicken is
no longer pink when centers of thickest pieces are cut. Remove bouquet garni; skim
off excess fat.
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Small whole onions, also called pearl onions, are sold in the frozen vegetable section
of the grocery store.
*Tie 1/2 teaspoon dried thyme leaves, 2 large sprigs fresh parsley and 1 bay leaf in
cheesecloth bag or place in tea ball. This classic trio of herbs hails from France and
is used frequently in many types of recipes.
Slow Cooker Directions: Remove skin from chicken. Decrease flour to 1/3 cup. Cut
carrots into 1/2-inch slices. Cook, drain and crumble bacon; refrigerate. Brown
chicken as directed. Place carrots in 3 1/2- to 6-quart slow cooker. Top with
chicken. Mix remaining ingredients except mushrooms and bacon; pour over
chicken. Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is
no longer pink when centers of thickest pieces are cut. Stir in mushrooms and
bacon. Cover and cook on high heat setting 30 minutes. Remove bouquet garni;
skim off excess fat
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Nutrition Facts
Serving Size:1 Serving
Calories
380
Calories from Fat
160
Total Fat
18g
Saturated Fat
5g
Cholesterol
90mg
Sodium
960mg
Total Carbohydrate
23g
Dietary Fiber
3g
Protein
34g
% Daily Value*:
Iron
16%
16%
Exchanges:
1 Starch; 2 Vegetable; 4 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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Try this chicken recipe from BettyCrocker.com
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