Chicken with wine - {coq au vin}

Yield: 4 Servings

Measure Ingredient
3 pounds Broiler chicken; quartered
2 tablespoons Oil
1 tablespoon Chopped onion
1 tablespoon Flour
½ cup Red wine
½ cup Chicken broth
1 \N Clove garlic; crushed
1 \N Bay leaf
¼ teaspoon Thyme
12 smalls White onions
1 cup Sliced mushrooms
4 slices French bread; fried in butter

In a large, heavy skillet, cook chicken and chopped onion in heated oil until slightly browned. Stir in flour and cook until well browned. Add wine, chicken broth, garlic, bay leaf, thyme, white onions, and mushrooms.

Bring to boil. Cover. Simmer for 45 minutes, or until meat is tender.

Garnish with slices of fried bread. Serve with boiled potatoes. Source: The Art of French Cooking by Fernande Garvin, Published by Bantam Books, Inc.

1958

Suggested Wine: A full-bodied red wine: Cotes du Rhone Recipe by: The Art of French Cooking Posted to TNT Recipes Digest by MarySpero@... (MS MARY E SPERO) on Apr 28, 1998

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