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The Recipe File
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Meat and Poultry:
Coq au Vin

from River Road Recipes II...
A Second Helping



INGREDIENTS:
12 chicken breast halves, deboned
1/2 cup flour
Salt
Pepper
Nutmeg
Paprika
6 tablespoons butter, divided
6 green onions, chopped
1/2 clove garlic, crushed
1 bay leaf
Pinch thyme
1/4 cup sliced mushrooms
1-1/2 cups Burgundy wine
2 slices bacon, diced
TO PREPARE:

     Dredge chicken in flour mixed with salt, pepper, nutmeg and paprika to taste.  In a skillet, brown one-half of the chicken breasts in 2 tablespoons of butter.  Brown remaining six in another 2 tablespoons butter.  Remove chicken to 13 x 9 x 2-inch baking dish.  Melt the last 2 tablespoons butter in the skillet.  Add the next 5 ingredients and simmer for 10 minutes.  Add Burgundy and stir.  Pour over chicken in casserole.  Sprinkle with diced bacon.  Cover.  Bake at 325 degrees for 1-1/2 hours.  This can be prepared a day ahead and baked before serving.  Good served with curried wild rice.

SERVES 8


Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.

Visit The Junior League of Baton Rouge web site to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.
 

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