Recipe courtesy of Stuart O'Keeffe
Episode: Challah Back
Save Recipe Print
Total:
1 hr 30 min
Prep:
30 min
Cook:
1 hr
Yield:
4 serving
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 375 degrees F.

Heat the olive oil in large Dutch oven over medium-high heat. Add the bacon and cook until crisp. Transfer to a paper towel lined plate. Add the flour to a medium bowl and dredge the chicken pieces in the flour, shaking off the excess. Add the chicken, in batches if necessary, to the Dutch oven, and lightly brown on each side. Transfer the chicken to a large plate and set aside. Add the mushrooms, carrots, garlic, and onions in the pot and saute until they just begin to brown. Stir in 1/2 bottle red wine and simmer for 10 minutes. Scrape any brown bits from bottom of pan with a wooden spoon. Stir in the chicken broth and the remaining wine and bring back to a light simmer. Add the bacon, chicken, and remaining ingredients to the pot. Simmer for 30 minutes, then transfer the pot to the oven and bake for 20 minutes. Remove the pot from the oven and transfer the chicken and sauce to a serving bowl. Serve with mashed potatoes or some chunks of crusty bread, if desired.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Potatoes au Gratin

Recipe courtesy of Jamie Deen

Perfect Potatoes au Gratin

Recipe courtesy of Ree Drummond

Coq au Vin

Recipe courtesy of Emeril Lagasse

Coq au Vin

Recipe courtesy of Anthony Bourdain

Coq Au Vin Blanc

Coq au Vin

Recipe courtesy of Clarissa Dickson Wright|Jennifer Paterson

Coq Au Vin

Recipe courtesy of Tyler Florence

Coq au Vin

Recipe courtesy of Jean-Pierre Brehier

Coq au Vin

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword