Make-Ahead Coq Au Vin
Submitted by Jessica McFadden
- 4 split chicken breasts
- 1½ cups dry red wine
- ½ cup soy sauce
- ½ cup oil
- ¼ cup water
- 2 cloves garlic, sliced
- 1 cup sliced button mushrooms
- 2 tsp dry ginger
- ½ tsp dry oregano
- 2 tbsp brown sugar
Skin chicken breasts and place in a deep square or round casserole dish with a cover.
Mix together all other ingredients and pour over the chicken. Refrigerate overnight or for as long as three days.
When ready to make for dinner, return to room temperature and bake covered 1 hour at 375 degrees. Pour sauce at bottom of pan over chicken when you serve.
- This dish is great served with rice.
Submit!
