Coq Au Vin Recipe


MethodMain Ingredient


 Frying chickens5 Pound, disjointed (1 Frying Chickens, 2.5 Pound Each)
 Salt2 Teaspoon
 Freshly ground pepper1⁄4 Teaspoon
 Flour3 Tablespoon
 Butter6 Tablespoon
 Whole onions16 Small
 Shallots4 , minced
 Chopped onion1⁄4 Cup (4 tbs)
 Garlic2 Clove (10 gm), minced
 Mushroom caps16
 Dry red wine2 Cup (32 tbs)
 Thyme1⁄2 Teaspoon
 Bay leaf1


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