This Coq au Vin is a comforting, rustic French dish featuring tender chicken pieces slow-cooked in a rich, savory red wine sauce. The flavor profile is deep and aromatic, enhanced by garlic, bay leaf, and earthy fresh mushrooms. While traditionally a labor of love, this microwave-adapted version delivers the same hearty satisfaction with ease. It’s perfect for a cozy weeknight dinner or a simple yet elegant meal for guests. The chicken becomes succulent as it absorbs the wine and herbs, while the onions and mushrooms soften into the sauce. Serve with crusty bread to soak up every drop of the delicious gravy. ItâÂÂs a timeless recipe that brings warmth and sophistication to your table without the fuss of a long stovetop braise.
Coq Au Vin Ii
Description
This Coq au Vin is a comforting, rustic French dish featuring tender chicken pieces slow-cooked in a rich, savory red wine sauce. The flavor profile is deep and aromatic, enhanced by garlic, bay leaf, and earthy fresh mushrooms. While traditionally a labor of love, this microwave-adapted version delivers the same hearty satisfaction with ease. It&# 226;ÂÂs perfect for a cozy weeknight dinner or a simple yet elegant meal for guests. The chicken becomes succulent as it absorbs the wine and herbs, while the onions and mushrooms soften into the sauce. Serve with crusty bread to soak up every drop of the delicious gravy. ItâÂÂs a timeless recipe that brings warmth and sophistication to your table without the fuss of a long stovetop braise.Ingredients
Directions
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Cut the chicken into serving pieces. Wash the chicken and pat it dry with paper towels.
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In a plastic bag, combine 4 tablespoons flour, 2 teaspoons salt, and 1/2 teaspoon pepper.
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Place the chicken pieces in the bag and shake to coat them evenly with the flour mixture.
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Melt 6 tablespoons butter or margarine in a skillet over medium heat.
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Lightly brown the coated chicken pieces on all sides in the skillet.
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Transfer the browned chicken pieces to a deep, 3-quart microwave-safe casserole dish.
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In the same skillet, lightly brown 12 small peeled white onions. Set the onions aside.
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Remove the skillet from heat. Carefully pour 4 tablespoons brandy into the hot skillet, scraping up any browned bits from the bottom.
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Pour the brandy mixture into the casserole with the chicken.
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Add 1 peeled garlic clove, 1 bay leaf, 1 stalk of celery cut into 4 pieces, the browned onions, and 3 cups red wine to the casserole.
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Cover the casserole and microwave on high for 12 minutes, stirring occasionally. Arrange the meatiest parts of the chicken toward the outside for even cooking.
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Add 1/2 lb thinly sliced fresh mushrooms. Microwave uncovered for an additional 4 minutes, or until the chicken and onions are tender.
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Remove and discard the garlic clove, bay leaf, and celery pieces.
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If the sauce is too thin, mix a little flour with cold water to create a slurry and stir it into the sauce.
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Microwave uncovered for an extra 1 to 2 minutes if you added the flour mixture to thicken the sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 119.5kcal
- % Daily Value *
- Total Fat 6.0g10%
- Saturated Fat 1.6g8%
- Cholesterol 44.5mg15%
- Sodium 41.0mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 13.5g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
