CHICKEN COQ AU VIN (From The Devon Gables, Bloomfield Hills, Michigan)
3-3 1/2 lb. broiler-fryer chicken, cut up
1/2 c. all purpose flour*
1 t. salt
1/4 t. pepper
6 slices bacon
6 small onions
1/2 lb. mushrooms, washed, trimmed and sliced
4 carrots, halved
1 c. chicken broth
1 c. red Burgundy wine
1 clove garlic, crushed
1/2 t. salt
Bouquet Garni (below)
Wash chicken and pat dry. Mix flour, salt and pepper. Coat chicken with
flour mixture. In large skillet, fry bacon until crisp; remove and drain.
Brown chicken in hot bacon drippings. Push chicken to one side, add onions
and mushrooms; cook and stir until onions are tender. Drain off fat. Crumble
bacon and add with remaining ingredients. Cover and simmer about 1 hour
or until chicken is tender. Remove Bouquet Garni before serving. Skim off
excess fat. If desired, sprinkle chicken with snipped parsley.
(4 servings)
Bouquet Garni:
Tie 1/2 t. thyme leaves, 1 bay leaf and 2 large sprigs parsley in cheesecloth
bag.
*If using self rising flour, decrease salt to 1/2 t.
Chicken Coq Au Vin recipe is published in our October, 1990 Menu Minder.
You may like to try these other Chicken recipes below:
