Entrée: France – Coq Au Vin (Rooster in Wine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 chicken thighs, about 1.25 lb total (570 g total)
Salt and pepper to taste
2 tbsp (30 ml) olive oil
1 onion, chopped
2 cups (480 ml) red wine
1 cup (240 ml) chicken broth
1 cup (70 g) mushrooms, sliced
1 tsp (5 ml) thyme
1 / 2 cup (120 ml) whipping cream

Show original ingredient measurements

4 chicken thighs, about 1.25 lb total (570 g total)
Salt and pepper to taste
2 tbsp (30 ml) olive oil
1 onion, chopped
2 cups (480 ml) red wine
1 cup (240 ml) chicken broth
1 cup (70 g) mushrooms, sliced
1 tsp thyme
1 / 2 cup (120 ml) whipping cream

Instructions

1. Season chicken with salt and pepper, and brown in olive oil.
2. Remove chicken and sauté onions until soft.
3. Return chicken to the pot, add wine, chicken broth, and thyme, and bring to a boil.
4. Reduce heat and simmer for 1 hour.
5. Stir in mushrooms and continue cooking for 15 minutes, then add whipping cream and serve.