Classic Coq Au Vin

A traditional French dish of braised chicken cooked with wine, stock, and aromatic ingredients to create a rich and flavorful sauce.

Ingredients

1	tablespoon canola oil
2	garlic cloves (pressed or chopped)
4	boneless skinless chicken, cut into pieces
1	teaspoon salt
¼	teaspoon ground black pepper
1 ½	red wine
1 ½	chicken stock
1	onion
1	tablespoon cornstarch
⅓	cup water

Instructions

• 1. In a large skillet, heat canola oil and garlic over medium-high heat.
  2. Season chicken parts with salt and pepper, then saute them until they are lightly browned, for about 5 to 7 minutes.
  3. Place the red wine in a shallow dish or bowl.
  4. Dip the chicken pieces into the wine, one at a time, and return them to the skillet.
  5. Add any remaining wine, chicken stock, and onions. Stir everything together and reduce the heat to medium.
  6. Cover the skillet and let it cook for 30 minutes or until the chicken is cooked through and no longer pink inside.
  7. In a small bowl, mix cornstarch with water, then add the mixture to the sauce to thicken it. Cook for an additional 2 to 3 minutes before serving.

Jul 20, 2024