Easy Coq au Vin

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Tastes better when you prepare it the day before and reheat. I always double it.

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  • 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.