Coq Au Vin

Looking for a hearty dinner for six? Then check out this baked French-classic featuring bacon, chicken and veggies.

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Servings 6

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ingredients 10
Prep Time 20 min
Total Time 1 hr 10 min

Ingredients

8: slices bacon, cut into 1/2-inch pieces

3: to 3 1/2 lb. cut-up frying chicken, skin removed if desired

1 1/2: cups frozen small whole onions

1: (4.5-oz.) jar whole mushrooms, drained

2: tablespoons chopped fresh parsley

1/2: teaspoon dried thyme leaves

2: garlic cloves, minced

1/4: cup all-purpose flour

1 1/2: cups dry red wine

1: to 2 teaspoons chopped fresh parsley, if desired

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Directions

1 Heat oven to 400°F. Cook bacon in large skillet or Dutch oven over medium heat until crisp. Remove bacon from skillet; reserve drippings. Brown chicken in hot bacon drippings, turning to brown all sides; drain. Place chicken in 2 1/2- to 3-quart casserole; sprinkle with bacon.
2 In same skillet, combine onions, mushrooms, 2 tablespoons parsley, thyme and garlic. Cook over medium heat until thoroughly heated, stirring occasionally. Stir in flour; gradually stir in wine. Cook until mixture boils and thickens, stirring constantly. Pour over chicken and bacon in casserole; cover tightly.
3 Bake at 400°F. for 40 to 50 minutes or until chicken is fork-tender and juices run clear. Sprinkle with parsley.