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Coq au Vin
MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Poultry
Recipe Preparation Level: easy
Coq Au Vin
from the Houston Junior League Cookbook
4 pounds chicken breasts and thighs (or 2 medium broilers, cut
1/4 cup flour
Salt, pepper and paprika
8 tablespoons butter
1/2 pound fresh mushrooms, sliced
3 green onions, sliced
1/4 teaspoon thyme
1/4 teaspoon tarragon
1 bay leaf, crushed
1 tablespoon minced parsley
1 large clove garlic, crushed
1-1/2 cups dry red wine
1/4 cup chicken broth or stock
2 slices bacon, fried crisp and crumbled
1 cup pearl onions, peeled
Dredge chicken in seasoned flour and brown in 6 tablespoons of the butter.
After all chicken is browned, remove and add remaining 2 tablespoons butter
to pan. Sauté mushrooms and green onions. Add thyme, tarragon, bay leaf,
parsley, garlic, wine and chicken broth; simmer 5 minutes. Place chicken in
large shallow baking dish (preferably one from which chicken may be served).
Spoon wine mixture over chicken. Cover tightly with foil and bake at 325
degrees for 1 hour. Add crumbled bacon and pearl onions. Cover again and
bake 1 additional hour. Sprinkle minced parsley over chicken before serving.
Serve with fluffy brown-and-white rice. Sauce from chicken is good over rice.
SERVES 6 - 8
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