Coq au Vin (Chicken in Wine)
List of Ingredients
To prepare:
Fry 5-6 slices bacon. Drain, crumble and set aside. Use @ 2 tablespoons bacon grease and saute:
2 green, red, or yellow peppers, sliced lengthwise 1/4" thick
1 pound mushrooms, sliced
2 cloves garlic, minced
Add: 2 cans whole boiled onions, drained with liquid reserved (or a good healthy pound or so of shallots)
Remove from pan and set aside.
Brown 1 cut-up fryer or 6 breasts, dusted with flour, salt, and pepper. Place chicken in large casserole. Pour sauteed vegetables on top. Pour reserved liquids over all.
Bake @ 350 @ 1 hour.
Add crumbled bacon to casserole. About 1/2 hour before serving, pour in 1/2 cup dry white wine or dry vermouth. Bake 20 mins. Let set 10 minutes for flavors to blend.
Serve over rice.
Recipe
This is from Dick's brother Bob. When Bob first made this, he used fancy small onions that took forever to peel. Their mother decided that was a waste of time. Bob still goes to the trouble and thinks canned is a sacrilege. We use canned. Much, much easier. Admittedly, the flavor changes. Canned onions are not as sweet as fresh.
For leftovers, bone chicken and return meat to pot. Wonderful served over waffles or toast triangles. Heavenly for breakfast!
Don't worry. The alcohol cooks off, not that it would bother us if it didn't.
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