Recipe: Coq Au Vin

I love this recipe for Coq Au Vin, which is a traditional French dish cooked in Burgundy wine with vegetables and herbs. Its a wholesome meal that works well for a week night or a simple dinner party. My S. African friend, Maria, hooked me to this recipe almost 10 years ago and every time I make it, it tastes yummier and reminds me of all the fun evenings we shared together 🙂 Today is Maria's birthday so I'm writing this blog post in her honor. Happy Birthday!!!!
Recipe yields 4 servings   cook time: 1 hour INGREDIENTS:
4 skinless, boneless chicken breast or thighs (cut in halves)
2 cups small whole fresh mushrooms
1 cup sliced carrots
2 cups Burgundy wine
16 pearl onions, peeled
2 cloves garlic, minced
3/4 teaspoon dried marjoram, crushed
3/4 teaspoon dried thyme, crushed
1/8 teaspoon ground black pepper
1 bay leaf
1 1/2 cups cold water
1/8 cup all-purpose flour DIRECTIONS:
  1. Spray a large non-stick skillet with cooking spray. Saute garlic for a few minutes then add the chicken and cook over over medium heat for about 15 minutes, or until lightly browned on both sides.
  2. Add the mushrooms, carrot, wine, onions, marjoram, thyme, pepper and bay leaf. Bring to a boil, then reduce heat to low; cover and simmer for 40 minutes, or until chicken is cooked through and no longer pink inside.
  3. In a small bowl combine flour and water and whisk together.
  4. Stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes. Serve warm with rice or thick crusty bread.

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