Heat the oil in an oven safe pot on a medium flame. Add the onion and cook for a few minutes. Add the garlic and cook, stirring occasionally, for another few minutes.
Sprinkle the chicken with salt, pepper and herbs. Place it in the pot and brown on all sides for 5-10 minutes total. Remove the chicken, setting aside covered with foil.
Add the vegetables to the pot and cook for 5-10 minutes until well coated. Be sure to scrape the bottom on the pot good to remove the burnt bits of the chicken.
Put the chicken back in the pot and pour in several glugs of the wine, saving some glugs for yourself. Cook it all uncovered for 10 minutes on the stove while preheating the oven to 350.
Cover the pot and place in the oven for one hour. When it's done, remove the chicken and vegetables with tongs and/or a slotted spoon placing them on your serving plates. Leave the drippings in the pot.
Heat the drippings on a medium flame. Slowly add the flour and whisk until you have a thick gravy. Spoon the gravy generously over the chicken and vegetables and serve immediately.
The chicken literally falls from the bone so eat carefully!
Originally Submitted
1/19/2009
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