Coq au Vin au Lyonnaise Recipe

Photo: Tim Malieckal

This traditional French braised chicken with an aromatic red wine sauce comes to us from Chef Gerard Labrosse of Le Lyonnaise Restaurant in Acton.

Serves 4

½ pound carrots, peeled and trimmed
1 large onion, peeled
3 cloves garlic, peeled
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon herbes de Provence
½ cup extra virgin olive oil
½ bottle of heavier red wine of your choice (e.g. Cabernet)
4 small organic chicken breasts and 4 drumsticks
1 cup all-purpose flour
2 cups long grain rice
½ pound mixed mushrooms (e.g. portobello, button, chanterelle)
3 tablespoons tomato purée

Peel and dice the carrots and onions; chop the garlic finely. Place the chicken, carrots, onions, garlic, salt, pepper, herbes de Provence, olive oil and red wine in a glass bowl. Mix well. Cover and refrigerate overnight.

Remove the chicken from the marinade and drain or strain off excess liquid; reserve marinade. Dredge each chicken piece in flour. Begin cooking the rice according to package instructions.

Heat ¼ cup cooking oil of your choice over medium heat in a sauté pan. Add the chicken and sauté until golden brown on all sides. Place chicken in a Dutch oven or large steel pot. Add the marinade, the mushrooms and the tomato purée.

Cook over medium low heat until chicken is fully cooked, about 20–25 minutes depending on the size of chicken.

Serve Coq au Vin over rice. Bon appétit!