Coq Au Vin
Evan Miller
This is Moms version of the classic dish. it cooks much quicker than the classic which usually has to sit overnight!
ingredients
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 1/4 C flour
- 3-3.5 lb. whole chicken cut up
- 6 slices bacon
- 1 jar Aunt Nellie’s pearl onions, well drained
- 1/2 lb. fresh mushrooms, sliced
- 4 carrots, halved
- 1 cup chicken broth (double with more chicken)
- 1 cup burgundy wine
- 1 clove garlic, crushed
- 1/2 tsp. salt
- 1 bouquet garni (1/2 tsp. thyme, 1 bay leaf, 2 sprigs parsley)
directions
- 1
Mix flour salt and pepper and coat chicken pieces.
- 2
In a dutch oven, fry bacon until crisp. Remove and drain. Brown the chicken pieces in the drippings. Remove. Add onions and mushrooms and brown slightly. Drain off fat if it is excessive. Add chicken back, crumble and add bacon. Add remaining ingredients. Cover and simmer 45 minutes. Sprinkle with parsley and serve.
Source: Mom
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