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Ingredients
| chicken drumsticks: 3 lbs |
| olive oil: 2 Tbl |
| black pepper: 2 Tbl |
| unsalted butter: 2 Tbl |
| all-purpose flour (unsifted): 3 Tbl |
| burgundy wine: 1 1/4 cups |
| chicken broth: 1/4 cup |
| white mushrooms (sliced): 1 cup |
| baby carrots: 2 whole carrots |
| onions: 18 |
| dried marjoram: 1 1/2 tsp |
| fresh thyme: 1 1/2 tsp |
| garlic: 2 cloves |
| bacon: 2 strips |
| enriched egg noodles: 3 cups |
Coq au Vin Casserole
Credit: www.bhg.com
User rating:
-
Prep Time
40 min -
Cook Time
45 min -
Servings
6 serving(s)
Tags
1. Preheat oven to 350 degrees F. In an extra-large skillet, cook chicken, half at a time, in hot oil over medium heat for 10 to 15 minutes or until brown, turning occasionally. Transfer chicken to a 3-quart rectangular baking dish. Sprinkle chicken with salt and pepper. Set aside.
2. In the same skillet, cook butter over medium heat until melted. Stir in flour until smooth. Gradually stir in wine and broth. Cook and stir until mixture comes to boiling. Cut any large mushrooms in half. Stir mushrooms, carrots, onions, marjoram, thyme, and garlic into wine mixture. Return just to boiling. Pour vegetable mixture over chicken.
3. Bake, covered, about 45 minutes or until chicken is no longer pink (180 degrees F). Transfer chicken and vegetable mixture to a serving platter. Top with bacon. If desired, sprinkle with parsley and serve with hot cooked noodles. Makes 6 servings.