John Myers
Coq Au Vin (chicken in Wine)
The perfect coq au vin (chicken in wine) recipe with a picture and simple step-by-step instructions.
- 650 g Chicken breast
- 1 bunch Soup greens fresh
- 150 g White mushrooms
- 1 tbsp Oil
- 300 ml Red wine light
- 100 ml Poultry broth
- 2 tbsp Flour
- Salt and pepper
- Clean the soup greens, wash, peel and cut into slices. Save the parsley. Wash the chicken breast and cut in half lengthways. Clean the mushrooms with a brush.
- Heat oil in a pan, fry the chicken pieces in it until crispy and remove. Add soup greens and mushrooms to the pan (add oil if necessary) and fry vigorously on all sides.
- Put the chicken pieces, soup greens and mushrooms in a roasting pan, sprinkle with flour and pour in the wine and stock, bring to the boil. Cover and cook the meat and vegetables over a medium heat for about 40 minutes, turning a few times. Season with salt and pepper.
- Arrange the coq au vin on a plate. Serve sprinkled with the parsley.
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