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Coq Au Vin Chicken In Wine 1


1 judi m. phelps (bnvx05a)
1 bouquet garni*
3 1/2 lb chicken -- cut up in pieces
1/2 tsp salt -- optional
6 slice bacon -- diced in large
1 piece
1/8 tsp pepper
4 tbsp butter or margarine
16 white boiling onions --
1 small
1 onion -- chopped
1/2 lb fresh mushrooms --
1 quartered
2 shallots -- minced
1 if large or halved if small
3 garlic cloves -- minced
2 tbsp brandy
2 cup rich chicken stock
1 tbsp flour
2 cup dry red wine -- good
1 quality

*Bouquet garni - place 1/2 celery stalk cut in half, 2 parsley
sprigs, 1 bay leaf, 1 thyme sprig or 1/4 tsp. dried thyme, and 1 leak
or green onion in a cheesecloth tie with a string to make a small bag.

In a 5-quart dutch oven cook bacon on medium heat. Remove bacon bits
with a slotted spoon and set aside. Add butter to pan; then add
chicken pieces and brown lightly on all sides. Add shallots, garlic,
chopped onions, reserved bacon, wine, chicken stock, bouquet garni,
salt (optional), pepper, and boiling onions. Bring to a boil, lower
heat, cover and simmer about 15 minutes. Add mushrooms and brandy.
Cook until tender about another 30-35 minutes.

To serve, remove chicken, onions, and mushrooms to a heated platter
with slotted spoon. Remove and discard bouquet garni. Thicken liquid
by mixing 1 tabl. flour with 1 tabl. water. Stir into liquid in pan
and simmer for a few minutes until slightly thickened. Spoon some
sauce over chicken and serve. SOURCE: Personal family recipe.
Converted by MMCONV vers. 1.00

Recipe By :

From: Date:


Servings: 6



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