Delicious Coq Au Vin Recipe
Ingredients
| 2 2 1/2 -pound broilers, disjointed | ||
| Seasoned flour | ||
| Butter | 1 Cup (16 tbs) | |
| Button mushrooms | 16 | |
| Pearl onions | 2 , chopped | |
| Basil | 1/2 Teaspoon | |
| 3 small pieces lemon peel | ||
| Dry red wine | 2 Cup (16 tbs) | |
| 3 jiggers brandy | ||
| Brown sauce | 1 Cup (16 tbs) | |
| 2 cups chicken bouillon | ||
| Carrots | 18 Small | |
| 12 small onions, sauteed in butter | ||
| 18 pieces celery, 2 inches long | ||
| 18 diced potatoes, sauteed in butter | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Dredge chicken in seasoned flour.
Saute until light brown on both sides.
Reserve.
Heat 1/2 cup butter in a skillet.
Add mushrooms, onion, basil and lemon peel.
Saute until onion softens.
Add wine.
Boil 5 minutes.
Add brandy.
Heat.
Light with match.
When brandy stops burning, add Brown Sauce and chicken bouillon.
Cover.
Simmer until done, about 1 hour.
Place chicken in casserole with carrots, onions, celery and potatoes.
Return gravy to heat.
Boil 5 minutes.
Salt and pepper to taste.
Whip remaining butter into gravy.
Pour over chicken and vegetables.
Saute until light brown on both sides.
Reserve.
Heat 1/2 cup butter in a skillet.
Add mushrooms, onion, basil and lemon peel.
Saute until onion softens.
Add wine.
Boil 5 minutes.
Add brandy.
Heat.
Light with match.
When brandy stops burning, add Brown Sauce and chicken bouillon.
Cover.
Simmer until done, about 1 hour.
Place chicken in casserole with carrots, onions, celery and potatoes.
Return gravy to heat.
Boil 5 minutes.
Salt and pepper to taste.
Whip remaining butter into gravy.
Pour over chicken and vegetables.
Chef
