Cooking Recipe Coq Au Vin (Chicken Braised In Red Wine)

1 chicken -- cut 9 pieces

2 T B unsalted butter

10 o z pearl onions -- peeled

4 s l bacon -- cut 1" pieces

1 T B all-purpose flour

3 /4 c chicken stock

1 bouquet garni (parsley,

: thyme, bay leaf) -- garlic
: optional
2 c red wine
: salt and pepper
1 TB red wine vinegar

Brown the chicken in the butter in a frying pan over moderate heat.
Place chicken in a heavy casserole.

Brown the onions and bacon in the frying pan and add to the chicken.

Remove all but 2 T ft from the pan. Add the flour and stir well.

Add stock, bouquet garni, wine, salt and pepper. Stir and pour over
the chicken. Cover and simmer 30 minutes.

Add the red wine vinegar. Degrease the sauce before serving.

Shared by Sherilyn Schamber

Recipe By : Pampille's Table

From: Sherilyn Schamber <sherschm@concedate: Wed, 09 Oct 1996 15:30:14
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