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Make this Easy Coq Au Vin Recipe – Braised Chicken Stew with White Wine! Sponsored by Le Creuset. Check out their website to purchase the new spring collection: https://bit.ly/honeysucklecreuset

And to head to William Sonoma to find the Meringue color in-store. Be sure to use #CalmKitchen to show off your favorite meals and recipes made in your new Meringue, Sea Salt and Fig-colored cookware.

More Comfort Recipes: https://www.youtube.com/watch?v=AMoZGMe_JYA&list=PL81ef2gEnaNP4_6wm8L4sthkItztMJ7Bu&index=5&t=1s

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This Easy Coq Au Vin is one of my favorite French recipes:

In your Le Creuset in Meringue on medium heat
Add 1-2 tbsp butter

Brown 4 bone-in, skin on Chicken Thighs and 2 Drumsticks, pre-seasoned with Salt and Pepper. I’m browning mine 3 at a time to prevent steaming. Set aside when done.

In the same pot add
3 chopped slices of bacon. Cooke 3-5 minutes then add
1/2 chopped onion
1 cup sliced cremini mushrooms
3 cloves minced garlic
saute another 5 minutes
add 1 tbsp flour
1 tbsp Dijon Mustard
1/2 cup Chicken Broth
1 1/2 cups Dry White Wine
Deglaze, mix. Then add the chicken back into the Dutch oven
1 Sprig on Thyme
1 bay leaf
and a pinch of salt
1/2 cup heavy Cream
Bring everything back to a boil cover, and simmer for 30 minutes until the Chicken is fall-apart tender.
Serve with fresh parsley over buttered egg noodles.

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