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A classic recipe for coq au vin, a simple and homey French-style stew of braised fall-apart tender chicken in a rich, tangy red wine sauce.
Serve this delectable chicken with noodles, polenta or mashed potatoes for the ultimate cozy dinner.
By Karen Tedesco of Familystyle Food
Assemble your Ingredients!
Dice the pancetta or bacon into 1/2-inch pieces
Cook until crisp then sear the chicken in the fat
Pour in red wine, then add herbs, tomato paste & garlic
Put seared chicken back in the pan. Cover and cook about 40 minutes
Make a paste with flour and butter.
Remove the chicken and stir into the sauce, cook until thickened
Add the chicken back to the pan along with the mushrooms and onions. Sprinkle with parsley and serve it up warm!