Coq Au Vin Recipe
Ingredients
| Fryer chicken | 3 1/2 Pound | |
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Bacon Slices | 6 | |
| Onions | 6 Small | |
| Mushrooms | 1/2 Pound, sliced | |
| Carrots | 4 , halved | |
| Chicken broth | 1 Cup (16 tbs) | |
| 1 cup red Burgundy | ||
| Garlic | 1 Clove (5gm), crushed | |
| Salt | 1/2 Teaspoon | |
| Bouquet Garni | ||
Directions
Wash chicken and pat dry.
Mix flour, salt and pepper.
Coat chicken with flour mixture.
In large skillet, fry bacon until clisp, drain and set aside.
Brown chicken in hot bacon drippings.
Push chicken aside.
Add onions and mushrooms and cook.
Stir until onions are tender.
Drain off fat.
Crumble bacon, stir in with remaining ingredients.
Cover, simmer about 1 hour or until chicken is tender.
Remove Bouquet Garni before serving.
Skim off excess fat.
If desired, sprinkle with snipped parsley.
Mix flour, salt and pepper.
Coat chicken with flour mixture.
In large skillet, fry bacon until clisp, drain and set aside.
Brown chicken in hot bacon drippings.
Push chicken aside.
Add onions and mushrooms and cook.
Stir until onions are tender.
Drain off fat.
Crumble bacon, stir in with remaining ingredients.
Cover, simmer about 1 hour or until chicken is tender.
Remove Bouquet Garni before serving.
Skim off excess fat.
If desired, sprinkle with snipped parsley.
Chef
