Mock Coq Au Vin
|Stewing chicken||4 Pound|
|Flour||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Cooked ham||1⁄2 Cup (8 tbs)|
|White onions||12 Small|
|Canned mixed vegetable||12 Ounce|
|Apple cider||1 1⁄2 Cup (24 tbs)|
|Canned mushroom||4 Ounce|
|Garlic||1 Clove (5 gm)|
Wash chicken pieces; pat dry.
Shake with flour and salt in a paper bag to coat thoroughly.
Brown pieces, a few at a time, in butter or margarine in a large frying pan; place in a 12-cup baking dish; sprinkle with ham and top with onions.
Stir vegetable juices, cider, mushrooms and their liquid, and garlic into drippings in pan; heat to boiling, scraping brown bits from bottom of pan.
Pour over chicken.
Tie seasonings in a tiny cheesecloth bag; add to casserole; cover.
Bake in moderate oven (350Â°) 2 hours and 15 minutes, or until chicken is very tender.
Uncover; remove spice bag and let chicken stand for 5 to 10 minutes, or until fat rises to top, then skim off.
Garnish chicken with parsley, if you wish.