"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Joanne's Coq au Vin Blanc Recipe

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Joanne's Coq au Vin Blanc image
Herbert Clifton Dobbs, Sr. and Annie Hahr Dobbs


This recipe for Joanne's Coq au Vin Blanc, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joanne Dobbs Connolly
Added: Friday, February 27, 2009


1/4 cup salad oil
1 large onion, chopped
1 three pound fryer chicken, cut up
2 Tablespoons flour
1 cup dry white wine
1 four ounce can sliced mushrooms with juice
1 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon dried thyme
1 Tablespoon dried parsley

Heat salad oil in a Dutch oven or heavy skillet and saute onion until golden. Remove and set aside. Brown chicken on all sides until golden. Remove chicken, drain and set aside. Add flour to remaining fat in pan. Stir until smooth. Gradually add the wine and mushroom juice. Add salt, pepper, thyme, parsley, and mushrooms. Heat until thickened. Add chicken and onion to the sauce. Simmer partially covered for 1 1/2 hours or until chicken is tender. Serve with rice.




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