Coq Au Vin

Products you'll need:

CAMPBELL’S Stock First ® Chicken stock

CAMPBELL’S Stock First ® Chicken stock

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Ingredients

  • 1/2 cup (125 mL) all-purpose flour
  • 2 slices bacon, cut into pieces
  • 1 medium onion, chopped
  • 1 medium carrots, chopped
  • 1 celery stalk, chopped
  • 1 cup (250 mL) red wine
  • 1/2 carton CAMPBELL’S Stock First ® Chicken stock
  • 10 button mushrooms, quartered
  • 6 sprigs fresh thyme leaves

Directions

  1. In a large re-sealable plastic bag combine drumsticks and flour and toss to evenly coat the chicken.
  2. Cook bacon over medium-high heat in a preheated large heavy bottom pot or Dutch oven. Remove bacon from pot and set aside. Cook chicken pieces in oil from bacon until well browned,about 10-12 minutes. Remove chicken and set aside.
  3. Add onion,carrot,and celery and cook until vegetables are tender,approx. 3-4 minutes.
  4. Add wine to deglaze pot,scraping any brown bits from bottom of the pot.
  5. Return chicken to pot; add stock,mushrooms and thyme,bring to a boil. Reduce to a simmer,cover,and bake in a 325°F (170°C) oven for 90 minutes.
  6. Carefully remove chicken pieces from pot using a slotted spoon and arrange on serving platter. Spoon vegetables and sauce over chicken and serve.

Recipe tips

  • To make this dish a complete meal serve this with a light green salad and some crusty bread to soak up the juices.
  • You may substitute any chicken pieces,not only drumsticks; try a mix of white and dark meat.

NUTRITIONAL INFORMATION

Amount Per Serving
Calories 260
Fat 6 g
Sodium 380 mg
Carbohydrate 21 g
Dietary Fibre 2 g
Protein 30 g
Calcium 4 %DV
  • Source of fiber
  • Excellent source of protein

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