Fragrant Coq Au Vin
|Chicken parts||2 Pound|
|Condensed chicken broth||10 1⁄2 Ounce (1 Can)|
|Canned mushroom||4 Ounce, drained (1 Can)|
|Burgundy/Dry red wine||1⁄3 Cup (5.33 tbs)|
|White onions||8 Ounce (10 Small Pieces)|
|Garlic||1 Clove (5 gm), minced|
|Thyme||1 1⁄4 Teaspoon, crushed|
|Water||1⁄2 Cup (8 tbs)|
|Flour||1 1⁄4 Cup (20 tbs)|
In skillet, brown chicken in shortening; pour off fat.
Add broth, mushrooms, wine, onions, bay, garlic, and thyme.
Cover; cook over low heat 45 minutes or until chicken and onions are tender.
Stir now and then.
Remove bay leaf.
Gradually blend water into flour until smooth; slowly stir into sauce.
Cook, stirring until thickened.