Coq Au Vin
|Stewing chicken||4 Pound, cut into serving pieces (1 Piece)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Diced cooked ham||1⁄2 Cup (8 tbs)|
|White onions||12 Small, peeled|
|Mixed vegetable juices||12 Ounce (1 1/2 Cups, 1 Can)|
|Apple cider||1 1⁄2 Cup (24 tbs)|
|Canned mushroom caps||4 Ounce (1 Can)|
|Garlic||1 Clove (5 gm), minced|
1.Rinse the pieces of chicken and dry them.
2.Put flour and salt in a paper bag, put the pieces in the bag and shake well to coat.
3.In a large frying pan, heat butter or margarine, put the chicken pieces in it and brown them.
4.Once done, take them out on a 12 cup baking dish and top by sprinkling ham and onion.
5.Put vegetable juices, cider, mushrooms, mushroom liquid and garlic in the pan and heat by scraping.
6.Drizzle the mixture on chicken.
7.In a cheesecloth bag put the seasoings and place the bag in the dish,
8.Bake the dish for 2 hours and 15 minutes after covering.
9.Take out the spice bag and let the chicken settle at room temperature for 5- 10 minutes.
10.Remove the fat gathered on the top.
11.Serve chciken warm garnished with parsley.