Coq Au Vin
|Fryer chicken||1 Medium|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Claret/Burgundy||1 Cup (16 tbs)|
|Onion||1 Large, minced|
|Mushroom pieces||3⁄4 Can (7.5 oz) (Or 1 Small)|
Clean and wash fowl and cut in pieces; rub with salt and pepper.
Brown in butter on all sides in heavy frying pan.
Transfer chicken and drippings to casserole.
Add wine, onion, and drained mushrooms.
Simmer until tender, about 1 hour for a young bird.
Allow 1/2 to 3/4 pound per portion.