Coq Au Vin – White
Description
This French main features desired size, or, Breasts, skin/boned, Olive oil. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt and pepper to taste Any cream soup will do, although cream of mushroom is best.
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Remove skin from chicken, bone, and cube into bite-size pieces.
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Bones may be left in if desired.
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Skinless, boneless chicken breasts may be used if dark meat is not desired.
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Coat chicken pieces in flour.
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Brown coated pieces in oil in a large frying pan.
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Remove browned chicken to a large casserole dish.
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Saut onion and garlic in same frying pan that was used for chicken.
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Add soup and wine (note wine is used to dilute the condensed soup instead of water).
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When well mixed add to the chicken casserole.
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Add chopped parsley and mushrooms.
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Small button mushrooms would be best for size.
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Note: if sauce is too thick dilute with chicken stock or wine.
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Place casserole in 350F (177&# 194;°C) oven for about 1 hour, or until chicken is completely cooked.
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Serve in puff pastry cups with rice, pasta or mashed potatoes
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1240.5kcal
- % Daily Value *
- Total Fat 82.7g128%
- Saturated Fat 45.9g230%
- Cholesterol 242.2mg81%
- Sodium 62.8mg3%
- Total Carbohydrate 22.6g8%
- Dietary Fiber 1.2g5%
- Sugars 10.2g
- Protein 13.7g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
10oz, baking, breasts,skinboned, button, cans, chicken, chopped, clove, coq, cream, desired, finely, french, frying, main, minced, mushrooms, oil, olive, onion
