Coq Au Vin


Ingredients

  • 3- to 3½-pound broiler-fryer chicken, cup up
  • ½ cup all-purpose flour*
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 6 slices bacon
  • 6 small onions
  • ½ pound mushrooms, washed, trimmed and sliced
  • 4 carrots, halved
  • 1 cup chicken broth**
  • 1 cup red Burgundy
  • 1 clove garlic, crushed
  • ½ teaspoon salt
  • Bouquet Garni (below)

Directions

  1. Wash chicken and pat dry.
  2. Mix flour, salt and pepper.
  3. Coat chicken with flour mixture.
  4. In large skillet, fry bacon until crisp; remove and drain.
  5. Brown chicken in hot bacon drippings.
  6. Push chicken to one side; add onions and mushrooms and cook and stir until onions are tender.
  7. Drain off fat.
  8. Crumble bacon and stir in with remaining ingredients.
  9. Cover; simmer about 1 hour or until chicken is tender.
  10. Remove Bouquet Garni before serving.
  11. Skim off excess fat.
  12. If desired, sprinkle chicken with snipped parsley.

*If using self-rising flour, decrease salt to ½ teaspoon. **Chicken broth can be made by dissolving 1 chicken bouillon cube in 1 cup boiling water, or use canned chicken broth.

Bouquet Garni

Tie ½ teaspoon thyme leaves, 1 bay leaf and 2 large sprigs parsley in cheesecloth bag or place them in teaball.