Simple Coq au Vin Recipe
- 1 1/2 cups olive oil
- 4 skinless, boneless chicken breast halves
- 1 (750 milliliter) bottle red wine
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chervil
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 4 bunches green onions, chopped
- 3 (6 ounce) cans mushroom stems and pieces
- Heat olive oil in a large pot over medium heat; cook chicken in hot oil until browned, about 5 minutes per side. Add red wine, tarragon, chervil, chives, and parsley to chicken; mix well.
- Mix green onions and mushrooms into chicken mixture; simmer, stirring occasionally, until liquid is reduced to a thick sauce and chicken is longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
