Coq Au Vin Recipe
Ingredients
| 1 medium-sized fryer | ||
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| 1 cup Claret or Burgundy | ||
| Onion | 1 Large, minced | |
| 1 small can mushroom pieces | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Clean and wash fowl and cut in pieces; rub with salt and pepper.
Brown in butter on all sides in heavy frying pan.
Transfer chicken and drippings to casserole.
Add wine, onion, and drained mushrooms.
Simmer until tender, about 1 hour for a young bird.
Allow 1/2 to 3/4 pound per portion.
Brown in butter on all sides in heavy frying pan.
Transfer chicken and drippings to casserole.
Add wine, onion, and drained mushrooms.
Simmer until tender, about 1 hour for a young bird.
Allow 1/2 to 3/4 pound per portion.
Chef
