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Chicken Braised with Wine (Coq au Vin) Recipe

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This recipe for Chicken Braised with Wine (Coq au Vin), by , is from My Cookbook Compilation, 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!

Contributor:  
Contributor:  
Dawn Mabius

Category:
Category:

Ingredients:  
Ingredients:  
1 frying chicken
8 small white onions
4 small shallots
1 tbs minced parsley
1 tbs minced chervil
2 tbs flour
1 tbs brandy
Salt and pepper to taste
3 tbs butter
1/4 lb salt pork diced
1/4 lb mushrooms
1 bay leaf
1 carrot
Pinch thyme
1 c red or white wine
1 clove garlic

Directions:
Directions:
Lightly brown the salt pork in the melted butter, add the shallot, onions, garlic, and the carrot. Simmer til golden, but not browned. Lift out and brown the chicken. Sprinkle with the flour, seasonings, and herbs. Return the sauteed vegetables and add the wine. Cook fifteen to twenty minutes on a rather hot fire. During the last five minutes add the mushrooms. Skim off excess fat and serve.

Red wine is usual in making this dish, but the white gives a more delicate flavor.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.

"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941

Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY

 

 

 

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