Meat
and Poultry:
Coq
Au Vin
from
the Houston Junior
League Cookbook
INGREDIENTS:
4
pounds chicken breasts and thighs (or 2 medium broilers, cut up)
1/4
cup flour
Salt,
pepper and paprika
8
tablespoons butter
1/2
pound fresh mushrooms, sliced
3
green onions, sliced
1/4
teaspoon thyme
1/4
teaspoon tarragon
1
bay leaf, crushed
1
tablespoon minced parsley
1
large clove garlic, crushed
1-1/2
cups dry red wine
1/4
cup chicken broth or stock
2
slices bacon, fried crisp and crumbled
1
cup pearl onions, peeled
Minced
parsley
TO
PREPARE:
Dredge
chicken in seasoned flour and brown in 6 tablespoons of the butter.
After all chicken is browned, remove and add remaining 2 tablespoons butter
to pan. Sauté mushrooms and green onions. Add thyme,
tarragon, bay leaf, parsley, garlic, wine and chicken broth; simmer 5 minutes.
Place chicken in large shallow baking dish (preferably one from which chicken
may be served). Spoon wine mixture over chicken. Cover tightly
with foil and bake at 325 degrees for 1 hour. Add crumbled bacon
and pearl onions. Cover again and bake 1 additional hour. Sprinkle
minced parsley over chicken before serving. Serve with fluffy brown-and-white
rice. Sauce from chicken is good over rice.
SERVES
6 - 8
Copyright 1992 The Junior
League of Houston, Inc. All rights reserved.
Visit The
Junior League of Houston web site to purchase copies of the Houston
Junior League Cookbook and other fine cookbooks, or call
(713) 627-COOK.
The Junior League of Houston,
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 the Houston
Junior League Cookbook, are returned to the community.
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