- 1 tablespoon vegetable oil
- 1 (4 pound) whole chicken, cut into pieces
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1 1/2 cups red wine
- 1 1/2 cups chicken stock
- 1 onion
- 1 tablespoon cornstarch
- 1/3 cup water
- Heat oil in a large skillet over medium high heat. Season chicken parts with salt, pepper and garlic powder and saute until lightly browned, about 5 to 7 minutes.
- Place wine in a shallow dish or bowl. Dip chicken pieces into wine, one at a time, and return to skillet. Add any remaining wine, stock and onions, stir together and reduce heat to medium.
- Cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.
03/27/2017
recipepes.com
Easy Coq Au Vin, recipe
PT15M
PT1H
5
455 calories
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