TV Dinner: Coq Au Vin


It's a comfort dish, a stew of sorts made with chicken and wine.

It's called coq au vin and chef Chis Manning says you can make it in a casserole dish or in a pot on top of the stove.
Click on the picture to see how he does it.
Coq Au Vin
- 6 slices cooked bacon, crumbled
- 3 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 6 large cloves garlic, crushed
- 1/2 pound onions, chopped
- 1 celery stalk
- 1 can chicken gravy
- 3 large carrots
- 2-3 cups white wine
- salt and pepper
Flour, season and saute chicken ahead of time, then cut into pieces.
In a large pot, saute onions, celery and carrots in olive oil until onions begin to wilt. Add bacon and garlic and cook a couple minutes more. Add gravy, chicken and wine and let simmer about 45 minutes, until vegetables are tender.
Can be served over rice or noodles.
Sunday, December 4, 2016
, Watertown, NY

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