Classic Coq Au Vin

• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 roasting chicken (6 to 7 pounds), cut up and skin removed
• 4 tablespoons olive oil, divided
• 1 pound small fresh mushrooms
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 tablespoons chopped shallots
• 1-1/2 cups diced plum tomatoes
• 2/3 cup dry red wine or chicken broth
• 1/2 cup chicken broth
• 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
• 1 bay leaf
• 2 tablespoons minced chives
• Hot cooked rice

1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
2. In a Dutch oven, brown chicken in 3 tablespoons oil on all sides in batches. Remove and set aside. In the same skillet, saute the mushrooms, carrots, celery and shallots in remaining oil until tender.
3. Stir in the tomatoes, wine, broth, tarragon, bay leaf and reserved chicken. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until a thermometer reads 170u0b0-175u0b0., stirring occasionally. Discard bay leaf. Sprinkle with chives. Serve with rice.

allpurpose, salt, pepper, chicken, olive oil, mushrooms, carrots, celery, shallots, tomatoes, dry red wine, chicken broth, tarragon, bay leaf, chives, rice

Taken from www.tasteofhome.com/recipes/classic-coq-au-vin/ (may not work)