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Coq Au Vin

Gourmet.station's picture
Ingredients
  Broiler fryer chicken 3 1⁄2 Pound, cut up
  Flour 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bacon slices 6
  Onions 6 Small
  Mushrooms 1⁄2 Pound, sliced
  Carrots 4 , halved
  Chicken broth 1 Cup (16 tbs)
  Red burgundy 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), crushed
  Salt 1⁄2 Teaspoon
  Bouquet garni 1
Directions

Wash chicken and pat dry.
Mix flour, salt and pepper.
Coat chicken with flour mixture.
In large skillet, fry bacon until clisp, drain and set aside.
Brown chicken in hot bacon drippings.
Push chicken aside.
Add onions and mushrooms and cook.
Stir until onions are tender.
Drain off fat.
Crumble bacon, stir in with remaining ingredients.
Cover, simmer about 1 hour or until chicken is tender.
Remove Bouquet Garni before serving.
Skim off excess fat.
If desired, sprinkle with snipped parsley.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Drink: 
Wine
Ingredient: 
Chicken

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