Ingredients
- 4 slices bacon
- 1 whole chicken, parted into 8ths
- ¼ cup flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 carrots, quartered
- 1 onion, quartered
- 2 stalks celery, quartered
- 4 cloves garlic
- 3 sprigs parsley
- 2 teaspoons fresh oregano
- 12 oz. chicken stock
- 750 ml wine, riesling, to cover chicken
- 4 potatoes, quartered
- 2 tablespoons butter, unsalted
- 8 oz. mushrooms
- 450 grams haricot verts
- ¼ onion, sliced
- 1 clove garlic
- ¼ cup heavy cream
- 1 tablespoon flour
- 3 tablespoons fresh parsley, chopped
Directions
1. Fry bacon until crunchy. Remove from pan and then coat chicken pieces in flour, salt & pepper and brown in bacon grease. Set aside browned pieces. |
2. Into a large Dutch oven, place carrots, quartered onion, celery, garlic, parsley and oregano. Then add chicken, skin side up, and pour in chicken stock and remainder of 2 bottles of Riesling, just covering the chicken. |
3. Bake in 350*F/170*C/GM4 oven for about an hour, until chicken is tender. |
4. Prepare side dishes- Sauté mushrooms in butter until soft, then put aside. Quarter potatoes and boil until tender. Use mushroom skillet to cook green beans with slices of onion and a garlic clove. |
5. When chicken in done, plate chicken and vegetables and discard herbs. Reduce sauce to about 4 cups, then thicken with flour and heavy cream, season to taste. Toss potatoes in melted butter, salt and pepper and parsley. Add to platter with green beans. Sprinkle bacon bits and mushrooms on top. |
 Original is 1 chicken. |
Coq au Vin with White Wine. To import, drag image to your MacGourmet recipe box.