Coq Au Vin

• 1/4 cup all-purpose flour
• 1/4 teaspoon pepper, divided
• 1/8 teaspoon salt
• 2 chicken breast halves, skinned
• 2 chicken thighs, skinned
• 2 chicken drumsticks, skinned
• 1 tablespoon olive oil
• 2 tablespoons diced shallots
• 1 pound small mushrooms
• 1 1/4 cups diced plum tomato
• 1 cup diced carrot
• 1 cup diced celery
• 1 tablespoon chopped fresh or 1 teaspoon dried tarragon
• 1 bay leaf
• 2/3 cup dry red wine
• 1/2 cup low-salt chicken broth
• 1/4 teaspoon salt
• 2 tablespoons finely chopped fresh chives

1. Combine flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt in a shallow dish. Dredge chicken in flour mixture.
2. Heat oil in a large Dutch oven over medium-high heat. Add chicken and shallots. Cook 5 minutes, and brown on all sides. Remove chicken. Add mushrooms; saute 3 minutes. Add tomato, carrot, celery, tarragon, and bay leaf. Cook 1 minute, stirring constantly. Stir in wine and broth; scrape pan to loosen browned bits. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Stir in 1/8 teaspoon pepper and 1/4 teaspoon salt. Garnish with chives.

allpurpose, pepper, salt, chicken, chicken, chicken, olive oil, shallots, mushrooms, tomato, carrot, celery, tarragon, bay leaf, dry red wine, lowsalt chicken broth, salt, fresh chives

Taken from www.myrecipes.com/recipe/coq-au-vin-4 (may not work)