Coq au vin (chicken in wine) #1

6 servings

Ingredients

Quantity Ingredient
JUDI M. PHELPS (BNVX05A)
Bouquet garni*
3½ pounds Chicken -- cut up in pieces
½ teaspoon Salt -- optional
6 slices Bacon -- diced in large
Piece
⅛ teaspoon Pepper
4 tablespoons Butter or margarine
16 White boiling onions --
Small
1 Onion -- chopped
½ pounds Fresh mushrooms --
Quartered
2 Shallots -- minced
If large or halved if small
3 Garlic cloves -- minced
2 tablespoons Brandy
2 cups Rich chicken stock
1 tablespoon Flour
2 cups Dry red wine -- good
Quality

Directions

*Bouquet garni - place ½ celery stalk cut in half, 2 parsley sprigs, 1 bay leaf, 1 thyme sprig or ¼ tsp. dried thyme, and 1 leak or green onion in a cheesecloth tie with a string to make a small bag.

In a 5-quart dutch oven cook bacon on medium heat. Remove bacon bits with a slotted spoon and set aside. Add butter to pan; then add chicken pieces and brown lightly on all sides. Add shallots, garlic, chopped onions, reserved bacon, wine, chicken stock, To serve, remove chicken, onions, and mushrooms to a heated platter with slotted spoon. Remove and discard bouquet garni. Thicken liquid by mixing 1 tabl. flour with 1 tabl. water. Stir into liquid in pan and simmer for a few minutes until slightly thick Converted by MMCONV vers. 1.00

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