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Coq Au Vin Recipe

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This recipe for Coq Au Vin, by , is from The Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Pretti
Added: Sunday, December 28, 2008


1/2 lb. salt pork, diced
1 3-3 1/2 lb. broiler-fryer chicken, cut up
1/2 lb. small mushrooms
1/2 lb. small white onions
1/4 c. minced shallots
1 garlic clove, minced
1 c. dry red wine
3/4 c. water
1/2 t. thyme leaves
1/8 t. pepper
1 bay leaf
4 parsley sprigs
2 T. butter
2 T. all purpose flour

Over medium heat, cook salt pork until golden and crisp, stirring frequently. Remove and drain. In drippings, cook chicken until browned, about 20 minutes. Remove to medium bowl.

Spoon off all but 1/4 c. fat from pot, add mushrooms, onions, shallots, and garlic. Cook until just wilted, about 5 minutes, stirring occasionally. Add in wine, water, thyme, pepper, bay leaf and parsley. lace chicken and salt port over vegetables. Heat to boiling, reduce to low, cover, simmer 20 minutes or until chicken is fork tender.

Meanwhile, blend butter and flour.

Remove chicken and vegetables to platter, discard bay leaf and parsley. Blend flour mixture into pan juices, heat to boiling, stirring. Spoon over chicken.




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