Coq Au Vin Recipe
Ingredients
| 2 (2 1/2 pounds each) frying chickens, disjointed | ||
| Salt | 2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Flour | 3 Tablespoon | |
| Butter | 6 Tablespoon | |
| Onions | 16 Small | |
| Shallots | 4 , minced | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 16 mushroom caps | ||
| Dry red wine | 2 Cup (16 tbs) | |
| Thyme | 1/2 Teaspoon | |
| Bay Leaf | 1 | |
Directions
Disjoint chicken and save backs for broth.
Wash and dry remaining pieces.
Mix salt, pepper and flour and rub into chicken pieces.
Heat butter in large skillet and brown the chicken.
Transfer to casserole.
Add whole onions, shallots, minced onions, garlic and mushrooms to skillet and cook and stir over low heat until onions are lightly browned.
Spoon over chicken in casserole.
Add wine to skillet and heat and scrape brown crust from skillet.
Pour wine, thyme and bay leaf over chicken.
Cover and bake in a 350° F.oven for 1 hour or until chicken is tender
Wash and dry remaining pieces.
Mix salt, pepper and flour and rub into chicken pieces.
Heat butter in large skillet and brown the chicken.
Transfer to casserole.
Add whole onions, shallots, minced onions, garlic and mushrooms to skillet and cook and stir over low heat until onions are lightly browned.
Spoon over chicken in casserole.
Add wine to skillet and heat and scrape brown crust from skillet.
Pour wine, thyme and bay leaf over chicken.
Cover and bake in a 350° F.oven for 1 hour or until chicken is tender
Chef
