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Coq Au Vin




Source of Recipe


From the Houston Junior League Cookbook. The Junior League of Houston, Inc. All rights reserved.


List of Ingredients




4 lbs. chicken breasts and thighs (or 2 medium broilers, cut up)
1/4 cup flour
Salt, pepper and paprika
8 Tblsp. butter
1/2 lb. fresh mushrooms, sliced
3 green onions, sliced
1/4 tsp. thyme
1/4 tsp. tarragon
1 bay leaf, crushed
1 Tblsp. minced parsley
1 large clove garlic, crushed
1-1/2 cups dry red wine
1/4 cup chicken broth or stock
2 slices bacon, fried crisp and crumbled
1 cup pearl onions, peeled
Minced parsley


Recipe



Dredge chicken in seasoned flour and brown in 6 Tblsp. of the butter. After all chicken is browned, remove and add remaining 2 Tblsp. butter to pan. Sauté mushrooms and green onions. Add thyme, tarragon, bay leaf, parsley, garlic, wine and chicken broth; simmer 5 minutes. Place chicken in large shallow baking dish (preferably one from which chicken may be served). Spoon wine mixture over chicken. Cover tightly with foil and bake at 325° F. for 1 hour. Add crumbled bacon and pearl onions. Cover again and bake 1 additional hour. Sprinkle minced parsley over chicken before serving. Serve with fluffy brown-and-white rice. Sauce from chicken is good over rice. Serves 6 – 8.