Coq au vin (chicken in red wine sauce)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| 4 | slices | Bacon or substitute |
| Chopped in small pieces | ||
| 1 | medium | Chicken -- quartered |
| 1 | cup | Fresh sliced mushrooms |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 12 | smalls | White onions -- peeled |
| Optional | ||
| 3 | Potatoes peeled and cut in | |
| Chunks optional | ||
| 1¾ | cup | Dry red wine |
| 1 | Bay leaf | |
| ½ | teaspoon | Thyme |
| 1 | teaspoon | Ground nutmeg |
| ½ | teaspoon | Sugar |
| 1½ | tablespoon | Flour |
| 4 | Pieces rye bread | |
| 4 | tablespoons | Butter |
Directions
fry the bacon pieces until they are limp but not crisp. Remove the bacon from the saucepan and set the pieces aside. Lightly brown the chicken and then the mushrooms in the pan. Drain off the remaining bacon fat and season with salt and pepper. Add the on Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman