An easier version of the French classic coq au vin. Make sure you brown the chicken well before you add the vegetables.
Something else. Based on what I've eaten in restaurants I prepared this a bit differently, however this was a very good base. First of all, I fried bacon, removed it and then browned the chicken in the bacon dripping. I then removed the chicken, drained most of the fat, added flour, then sauteed the vegetables including garlic cloves. Once browned I added chicken stock, tomato puree and the seasonings and let it simmer for about a minute. I replaced the chicken the transfered it to my oven for about ninety minutes. Delicious dish Kelly and I thank you for a terrific start! - 08 Oct 2008
use only the freshest ingredients for this dish. If you do not have a very large frying pan, reduce the onions to 8 and the mushrooms to 8 as well. The bacon flavour is essential to this dish. Use only a dry red wine that you would drink (and enjoy)-- I recommend a Pinot Noir for this dish. - 08 Oct 2008
Fabulous flavour and took all of 20 minutes to prepare. Looks impressive and smells divine. Works great with sherry and a bit of worchestershire as well. - 08 Oct 2008