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Coq Au Vin




Source of Recipe


Sooz


List of Ingredients





* Exported from MasterCook *

Coq Au Vin

Recipe By :Cynthia Ewer
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Freezer Friendly

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds whole chicken -- whole, cut in
-- serving pieces
3 tablespoons butter or margarine
1 tablespoon salad oil
4 ounces bacon -- cubed
12 onions -- spring, peeled
8 ounces mushrooms -- small
2 stalks celery -- finely chopped
1 garlic cloves -- crushed
2 1/2 tablespoons flour
2 cups red wine -- (Burgundy or Cab)
1 cup beef broth
1 bay leaf
1/4 teaspoon thyme -- dried
salt -- to taste
pepper -- to taste
1 freezer bag -- jumbo


Recipe





Melt 2 tablespoons butter in a pan with the salad oil and fry bacon until crisp. Remove bacon from pan and drain on paper toweling. Brown the chicken pieces in the fat, turning once. Put chicken pieces and bacon in a 2-quart baking dish. Fry onions and celery in the fat remaining in the pan until soft, then add to the baking dish. Melt remaining tablespoon butter in the pan, add mushrooms and saut‚ for 2 minutes; remove and drain on paper towels. Blend garlic and flour in fat remaining in pan, and cook gently until browned. Add wine, broth, and herbs, and season to taste. Simmer gently until mixture thickens slightly. Pour over chicken in the casserole. Cover baking dish and bake for 2 hours in a 350-degree oven. Stir mushrooms into casserole; cool. To freeze: cover cooled casserole with aluminum foil (you may divide into 2 entrees for small families!); wrap dish in freezer bag. To prepare: thaw overnight in refrigerator, or 4 to 5 hours at room temperature. Place covered casserole in 350-degree oven for 1 to 1 1/4 hours, until bubbling and hot. Au votre sant‚'!

Serving Ideas : Shrimp-stuffed Artichokes, Green Salad, Fresh French Bread

NOTES : An easy, delicious company meal; the casserole may be divided into 2 entrees for smaller families.