- 3 tablespoons extra-virgin olive oil
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup milk
- 2 pounds skinless, boneless chicken breast halves
- 1 (8 ounce) package button mushrooms, sliced
- 2 cups halved baby carrots
- 1 onion, chopped
- 2 cups red wine
- 2 cups low-sodium chicken broth, or as needed
- 2 teaspoons Italian seasoning
- 1/2 teaspoon dried rosemary
- salt and ground black pepper to taste
- Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in the milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated.
- Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot.
- Mix mushrooms, carrots, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables.
- Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.
04/08/2018
recipepes.com
Simple and Easy Coq au Vin, recipe
PT15M
PT1H
5
455 calories
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