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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

    INGREDIENTS:

    4 pounds chicken breasts and thighs (or 2 medium broilers, cut
    up)
    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
    Minced parsley

    TO PREPARE:

    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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