Coq au vin #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chicken breasts; halved and deboned | |
| ½ | cup | Flour |
| Salt; pepper and paprika | ||
| 6 | tablespoons | Butter |
| 6 | Green onions; chopped | |
| ½ | Clove garlic; crushed | |
| 1 | Bay leaf | |
| ¼ | cup | Sliced mushrooms |
| 1½ | cup | Burgundy wine |
| 2 | slices | Bacon; diced |
Directions
Dredge chicken in flour mixed with salt, pepper and paprika. In a skillet, brown half the breasts in 2 tablespoons butter. Add 2 tablespoons more butter and brown remaining breasts. Place chicken in 13x9x2 baking dish.
Melt the last 2 tablespoons butter in skillet; add onions, garlic, bay leaf and mushrooms and simmer for 10 minutes. Add burgundy and stir. Pour over chicken. Sprinkle with bacon, cover and bake at 325 for 1-½ hours. This can be prepared a day ahead, then baked before serving. Good served with rice.
MRS OLIE D. BROWN
AUBREY, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .