"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Coq Au Vin Recipe

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This recipe for Coq Au Vin is from Barbara Clarke's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2-3 lb. Chicken parts
6 or more slices bacon
lb. mushrooms (sliced)
3 onions, chopped
4 carrots
1 c. chicken broth
1 c. red burgundy
1 clove garlic, crushed
1 tsp. salt
tsp. thyme
1 bay leaf
6 small onions (frozen or canned)

Fry bacon until crisp. Brown chicken in bacon fat. You may need additional bacon fat.
Saute 3 onions and mushrooms till tender. Crumble bacon; stir in remaining ingredients, except whole onions.
Simmer 1 hour and 45 minutes on until tender or bake in oven at 350..
Add onions toward the end of the baking time. Remove bay leaf. Thicken sauce with cornstarch and water if needed.
Serve with boiled potatoes, noodles or rice.

Number Of Servings:
Number Of Servings:
Serves 4-6




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