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Coq Au V1N

Chef.at.Home's picture
Ingredients
  Stewing chicken 1 , cut up
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Salt 1 1⁄2 Teaspoon
  Butter/Margarine 3 Tablespoon
  Diced cooked ham 1⁄2 Cup (8 tbs)
  White onions 12 Small, peeled
  Dry red wine 3 Cup (48 tbs)
  Canned mushroom caps 4 Ounce (1 Can)
  Garlic 1 Clove (5 gm), minced
  Peppercorns 6
  Whole cloves 6
  Bay leaf 1
Directions

1. Shake chicken pieces with flour and salt in a plastic bag to coat well.
2. Brown pieces, a few at a time, in butter or margarine in a large skillet; place in a 12-cup baking dish; sprinkle with ham and top with onions.
3. Stir red wine, mushrooms and liquid and garlic into drippings in the pan; bring to boiling, scraping brown bits from bottom of pan. Pour over chicken mixture.
4. Tie peppercorns, whole cloves and bay leaf in cheesecloth; add to baking dish; cover.
5. Bake in moderate oven (350°) for 2 hours and 15 minutes, or till chicken is very tender.
6. Uncover; remove spice bag and let chicken stand for 5 to 10 minutes, or until fat rises to top, then skim off. Garnish with parsley, if you wish.

Recipe Summary

Cuisine: 
European
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy
Cook Time: 
135 Minutes

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