Coq Au Vin

Yield: Yield: 8 servings.
Recipe from Cooking Light

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  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 pound red potatoes, peeled and quartered
  • 1 (8-ounce) package presliced fresh mushrooms
  • 1 cup dry white wine
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 3 large onions, quartered
  • 1 bay leaf


  1. Cut each chicken breast half into 4 pieces; dredge in flour. Heat oil in a Dutch oven over medium heat; add chicken, and cook until lightly browned, stirring occasionally.
  2. Add potato and remaining ingredients to Dutch oven; add water to cover. Cover, reduce heat, and simmer 30 to 35 minutes or until vegetables are tender. Remove and discard bay leaf.
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