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Coq au Vin

Looking for a hearty dinner for six using Progresso® chicken broth and Gold Medal® all-purpose flour! Then check out this bacon, chicken and veggies recipe.

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Prep Time 10 min
Total Time 1 hr 5 min
Servings 6

Ingredients

1/2: cup Gold Medal® all-purpose flour

1: teaspoon salt

1/4: teaspoon pepper

: 3- to 3 1/2-lb cut-up broiler-fryer chicken

8: slices bacon

3/4: cup frozen small whole onions (from 16-oz bag)

3: cups sliced mushrooms (8 oz)

1: cup Progresso® chicken broth (from 32-oz carton)

1: cup dry red wine or non-alcoholic red wine

1/2: teaspoon salt

4: medium carrots, cut into 2-inch pieces

1: clove garlic, finely chopped

: Bouquet garni*

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Directions

1 Mix flour, 1 teaspoon salt and the pepper. Coat chicken with flour mixture.
2 Cook bacon in 12-inch skillet over medium heat until crisp. Remove bacon with slotted spoon and drain on paper towels; set aside. Cook chicken in bacon fat over medium heat about 15 minutes or until brown on all sides.
3 Move chicken to one side of skillet; add onions and mushrooms to other side. Cook over medium-high heat, stirring occasionally, until mushrooms are tender. Drain fat from skillet.
4 Crumble bacon. Stir bacon and remaining ingredients into vegetables. Heat to boiling; reduce heat. Cover and simmer about 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove bouquet garni; skim off excess fat.

EXPERT TIPS

Expert Tips

Small whole onions, also called pearl onions, are sold in the frozen vegetable section of the grocery store.

*Tie 1/2 teaspoon dried thyme leaves, 2 large sprigs fresh parsley and 1 bay leaf in cheesecloth bag or place in tea ball. This classic trio of herbs hails from France and is used frequently in many types of recipes.

Slow Cooker Directions: Remove skin from chicken. Decrease flour to 1/3 cup. Cut carrots into 1/2-inch slices. Cook, drain and crumble bacon; refrigerate. Brown chicken as directed. Place carrots in 3 1/2- to 6-quart slow cooker. Top with chicken. Mix remaining ingredients except mushrooms and bacon; pour over chicken. Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Stir in mushrooms and bacon. Cover and cook on high heat setting 30 minutes. Remove bouquet garni; skim off excess fat

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 5g, 5% ),
Cholesterol: 90mg; 90%;
Sodium: 960mg; 960%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 3g 3% ),
Protein: 34g; 34%

% Daily Value*:

Iron: 16%;

Exchanges:

1 Starch; 2 Vegetable; 4 Lean Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 5/3/2012 3:07:39 PM REPORT ABUSE js626 said:

Rating:

This is one of the best recipes that I have ever made. I got the original from Betty Crocker's Dinner in a Dish Cookbook, Seventh Printing, 1973. Copyright 1965 & 1970 by General Mills, Inc. My Dinner in a Dish Cookbook (on page 46) has the same ingredients as this recipe EXCEPT the amounts are a little different so I will continue to use the cookbook for my recipe. The suggested menu in my cookbook is Coq au Vin, French Bread, Tossed Salad with French Dressing (on page 122), Cream Puffs or Eclairs and Coffee.

This reply was: Helpful Inspiring

Posted 10/30/2011 3:58:52 PM REPORT ABUSE lokelley said:

Rating:

Adding a packet of beefy onion soup mix makes it even better!

This reply was: Helpful Inspiring

Posted 6/8/2010 6:56:55 PM REPORT ABUSE cjmayse said:

Rating:

I have been making this recipe for thirty years, and have never been disappointed. In fact, my son is now on his own and called to ask for this recipe to serve his friends for a dinner party. Pair this with crusty rolls, a crisp salad and a nice wheat beer or red wine for a delightful dinner.

This reply was: Helpful Inspiring