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, .

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