"Coq au Vin"
Source of Recipe
unkown
Recipe Introduction
I prefer to use all boneless chicken thighs and breasts. A rule of thumb to follow for the wine......only use a wine in this recipe that you consider good enough to drink.
List of Ingredients
4 slices bacon, chop and cook til crispy
1/2 cup butter
2 broiler-fryer chicken, cut into quarters
16 small white pearl onions (peeled and left whole)
16 large mushrooms, sliced
2 garlic cloves (minced)
1 bunch scallions (cleaned and cut up)
1/4 cup flour
3 cups dry red table wine
2 chicken bouillon cubes
1 cup boiling water
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon thyme
1 bay leaf Recipe
Preheat cooker/fryer to 300 degrees.
Cook bacon till crisp; remove and reserve.
Add butter to bacon fat and brown chicken pieces.
Remove chicken and reserve.
Lightly cook onions and mushrooms, remove.
Pour out drippings, and reserve 2 tablespoons in cooker.
Cook garlic and scallions til limp.
Stir in flour and cook 2 minutes till flour has browned.
Turn off heat.
Stir in wine, bouillon and 1 cup of boiling water.
Turn heat up to 300 degrees and stir till mix comes to a boil.
Add salt, pepper, thyme and bayleaf, stir.
Add bacon, chicken, onions and mushrooms; cover.
Turn heat to simmer and cook for 30 to 45 minutes till chicken in tender.
Remove bay leaf before serving.
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