Coq Au Vin Rouge Recipe
Ingredients
| Chicken broth | 1 Cup (16 tbs) | |
| Fryer chicken | 3 Pound | |
| 1/2 cup Burgundy or other dry red wine | ||
| White onions | 1 Pound | |
| Sliced mushrooms | 4 Ounce, drained | |
| Bay Leaf | 1 | |
| Garlic | 1 Clove (5gm), minced | |
| Poultry seasoning | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Flour | 2 Tablespoon | |
Directions
MAKING
1) Chill the chicken broth and skim off fat from the surface.
2) In a large, heavy non-stick skillet, place the chicken with the skin side down and cook until browned.
3) Drain off the excess fat, then pour in 2/3 cup of the broth, wine, mushrooms, onions and seasonings.
4) Turn the chicken and cook covered over a low heat for about 45 minutes until the chicken is soft.
5) In a cup, mix rest of the 1/3 cup broth and flour, blend well until smooth.
6) Gradually stir into the sauce, stir and continue to cook until thickened.
SERVING
7) Serve immediately in a nice plate.
1) Chill the chicken broth and skim off fat from the surface.
2) In a large, heavy non-stick skillet, place the chicken with the skin side down and cook until browned.
3) Drain off the excess fat, then pour in 2/3 cup of the broth, wine, mushrooms, onions and seasonings.
4) Turn the chicken and cook covered over a low heat for about 45 minutes until the chicken is soft.
5) In a cup, mix rest of the 1/3 cup broth and flour, blend well until smooth.
6) Gradually stir into the sauce, stir and continue to cook until thickened.
SERVING
7) Serve immediately in a nice plate.
Chef
