Wine & Cheese by TCC Recipes

Coq Au Vin

1 whole chicken cut into pieces
1 tablespoon olive oil
1 yellow onion, cut into 1 inch pieces
½ pound button mushrooms cut in half
3 cloves garlic, diced
1 carrot, thinly sliced
2 stalks celery, cut into 2 inch pieces
½ tablespoon fresh thyme
½ tablespoon fresh sage
1 bottle Toad Hollow Cacophony Zinfandel
1 cup chicken stock
Salt & Pepper to taste

In a large stock pot, sauté half of the onion and the mushrooms on medium high heat until onion starts to turn clear. Add garlic and cook until the garlic begins to turn golden. Add the chicken and a pinch of salt to the pan and cook for five minutes, stirring occasionally. Add the rest of the onion, the carrots, celery, thyme, sage, chicken stock, and wine. Bring to a boil, lower heat, and then simmer for 20 minutes. Add salt & pepper to taste. Remove from heat and allow to rest for 10 minutes. Transfer the contents of the pan onto a serving dish and serve as is or with your favorite potato or rice. Optional: To make a sauce, bring any remaining liquid in the pot to a boil. Add 2 tablespoons of flour and whisk until the liquid thickens to a sauce or gravy.

Serve with the Toad Hollow Zinfandel.