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Mock Coq Au Vin

Chicken.Maximus's picture
Ingredients
  Stewing chicken 4 Pound
  Flour 1⁄3 Cup (5.33 tbs)
  Salt 1 1⁄2 Teaspoon
  Butter/Margarine 3 Tablespoon
  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)
  Peppercorns 6
  Whole cloves 6
  Bay leaf 1
Directions

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 (350°) 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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