Recipe - Chicken With Wine - {coq Au Vin}

3 pound Broiler chicken; quartered
2 tablespoon Oil
1 tablespoon Chopped onion
1 tablespoon Flour
One half cup Red wine
One half cup Chicken broth
1 Clove garlic; crushed
1 Bay leaf
One fourth teaspoon Thyme
12 small White onions
1 cup Sliced mushrooms
4 sl 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 fullbodied red wine: Cotes du Rhone

Recipe by: The Art of French Cooking

Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on
Apr 28, 1998