Mock Coq Au Vin Recipe
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Ingredients
1 stewing chicken (about 4 pounds) cut in serving-size pieces
1/3 cup flour
11/2 teaspoons salt
3 tablespoons butter or margarine
1/2 cup diced cooked ham
12 small white onions peeled
1 can (12 ounces) mixed vegetable juices (1 1/2 cups)
1 1/2 cups apple cider
1 can (3 or 4 ounces) mushroom caps
1 clove garlic, minced
6 peppercorns
6 whole cloves
1 bay leaf
Directions
Wash chicken pieces; pat dry.
Shake with flour and salt in a paper bag to coat thoroughly.
Brown pieces, a few at a time, in butter or margarine in a large frying pan; place in a 12-cup baking dish; sprinkle with ham and top with onions.
Stir vegetable juices, cider, mushrooms and their liquid, and garlic into drippings in pan; heat to boiling, scraping brown bits from bottom of pan.
Pour over chicken.
Tie seasonings in a tiny cheesecloth bag; add to casserole; cover.
Bake in moderate oven (350°) 2 hours and 15 minutes, or until chicken is very tender.
Uncover; remove spice bag and let chicken stand for 5 to 10 minutes, or until fat rises to top, then skim off.
Garnish chicken with parsley, if you wish.
Shake with flour and salt in a paper bag to coat thoroughly.
Brown pieces, a few at a time, in butter or margarine in a large frying pan; place in a 12-cup baking dish; sprinkle with ham and top with onions.
Stir vegetable juices, cider, mushrooms and their liquid, and garlic into drippings in pan; heat to boiling, scraping brown bits from bottom of pan.
Pour over chicken.
Tie seasonings in a tiny cheesecloth bag; add to casserole; cover.
Bake in moderate oven (350°) 2 hours and 15 minutes, or until chicken is very tender.
Uncover; remove spice bag and let chicken stand for 5 to 10 minutes, or until fat rises to top, then skim off.
Garnish chicken with parsley, if you wish.
