Coq Au Vin
Yield:
5 Servings
Notes
My mother loved making this dish when she was entertaining. Its got a good amount of prep work ahead of it, but once its going it can be pretty well left alone.
Ingredients
3 lb broiler-fryer chicken, cut up
1/2 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
6 slices bacon
6 small onions
1/2 pound mushrooms, sliced
4 carrots, halved
1 cup chicken broth
1 cup red burgundy
1 clove garlic, crushed
1/2 tsp salt
1/2 tsp crushed thyme
2 large sprigs parsley
bay leaves
Preparation
BOUQUET GARNI: thyme, bay leaf and parsley in cloth cheese bag or teaball.

Wash chicken and pat dry. Mix flour, salt and pepper; coat chicken with flour mixture.

In large skillet, fry bacon until crisp; drain and set aside.

Brown chicken in hot bacon drippings. Push chicken aside; add onions and mushrooms and cook and stir until onions are tender.

Drain off fat.

Crumble bacon; stir in with remaining ingredients. Cover; simmer about 1 hour or until chicken is tender. Remove Bouquet Garni before serving. Skim off excess fat. If desired, sprinkle with snipped parsley.
Primary Category:
Main Dishes
Source:
From the Betty Crocker Recipe Card Library--Entertaining on a shoestring.
William Pollock's Eat Happy