Le Coq Au Vin
|Butter||1⁄4 Cup (4 tbs)|
|White onions||8 Small|
|Salt pork slice||1 , diced|
|Red wine||2 Cup (32 tbs)|
|Brown gravy||1 Cup (16 tbs)|
Separate legs and breasts of chickens.
Season with salt and pepper to taste and roll in flour.
Heat the butter in a large saucepan, add the chicken, mushrooms, onions, and salt pork.
Cover and cook slowly for 15 minutes.
Drain all the fat from saucepan, add the wine, gravy, and bouquet garni; cook 15 minutes longer.
Season to taste and serve.