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Coq Au Vin
This dish has a long history, some say as far back as Caesar, othersdate it to Napoleon, eitherway, it is fit for an emperor. Try it with our Roasted Garlic Dip Mix.
In a medium saucepan, melt 2 tsp (10 ml) butter over medium heat. Add the chopped bacon and pearl onions and cook for 3 minutes. Remove with a slotted spoon and set into the baker.
3
In the same saucepan, brown the chicken thighs 2 minutes each side. Remove the chicken and place in the baker. Pour out the excess fat from the saucepan. Return it to the stove.
4
Melt the remaining butter and sauté the cut mushrooms and garlic for 2 minutes. Stir in the flour and then the wine, blending and stirring until bubbling. Add the Roasted Garlic Dip Mix and salt & pepper to taste.
5
Pour the mushroom-wine sauce over the chicken in the baker, cover with the lid. Place in the oven on top of a baking sheet or a piece of aluminium foil to catch any drips. Bake for 50-60 minutes until the meat comes off the bone easily.
In a medium saucepan, melt 2 tsp (10 ml) butter over medium heat. Add the chopped bacon and pearl onions and cook for 3 minutes. Remove with a slotted spoon and set into the baker.
3
In the same saucepan, brown the chicken thighs 2 minutes each side. Remove the chicken and place in the baker. Pour out the excess fat from the saucepan. Return it to the stove.
4
Melt the remaining butter and sauté the cut mushrooms and garlic for 2 minutes. Stir in the flour and then the wine, blending and stirring until bubbling. Add the Roasted Garlic Dip Mix and salt & pepper to taste.
5
Pour the mushroom-wine sauce over the chicken in the baker, cover with the lid. Place in the oven on top of a baking sheet or a piece of aluminium foil to catch any drips. Bake for 50-60 minutes until the meat comes off the bone easily.
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