“This riff on the classic French coq au vin is a one-pot wonder that comes together almost effortlessly and leaves plenty of room for improvisation. After all, the halmark of French country cooking is making use of whatever is on hand. You begin with a sauté of garlic, onions, and traditional seasonings. Red wine and chicken broth are added to form the braising liquid, but white wine could be substituted. If you use white wine, consider also adding minced jarred jalapeno peppers or a pinch of chili powder. Serve this brightly colored chicken with heaps of rice to soak up the juice.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large Dutch oven over medium-high, combine olive oil, garlic, onion, carrot, bell pepper, olives, thyme and basil, Sauté until onion and pepper are just tender, about 8 minutes.
  2. Add chicken and use tongs to turn and brown on all sides. Add broth, wine and currant jelly. Mix well, bring to a simmer, then cover, reduce heat to simmer and cook for 25 minutes,.
  3. Use tongs to transfer chicken to a plate and cover with foil, In a small cup, mix together cornstarch and water, then add to Dutch oven. Cook, stirring constantly, until thickened, about 2 minutes. Season with salt and pepper.
  4. Serve chicken with sauce ladle over it on a bed of rice.

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