Easy Coq au Vin
Tastes better when you prepare it the day before and reheat. I always double it.
- Duration
- Cook Time
- Prep Time
- ServingsServings
Ingredients
- 1 3- lb chicken, cut in 1/8
- 2 TBLSP olive oil
- 4 oz small cremini or white mushrooms, washed and left whole
- 1 3/4 oz package Good Seasons salad dressing mix
- 1 cup frozen pearl onions, thawed
- 1 cup red wine
- 1/2 cup chicken broth (canned, powdered soup mix, boxed - whatever you have on hand)
Preparation
Preparation
1 Bake the chicken, skin on, at 350 for 45- 50 minutes until mostly done.
2 Heat the oil in a large oven-safe casserole over medium-high heat.
3 Add the mushrooms and sauté until brown – 3 to 5 minutes.
4 Add the salad dressing mix and onions and toss to coat evenly.
5 Stir in the wine and broth and cook until blended.
6 Add the chicken. Cover, reduce heat to low and simmer 15 minutes, turning pieces halfway through.
7 Remove the chicken and vegetables to an oven-safe baking dish.
8 Increase heat under sauce to high and boil the sauce until reduced and thickened. Pour over chicken.
Special instructions
Tastes better when you prepare it the day before and reheat. I always double it.
