Recipe for cooking coq au vin
Recipes from France :: French Main Dish Poultry
1 (4 pound) chicken, cut into pieces
1/2 to 3/4 c. flour
Canola (or other vegetable) oil
2 cloves garlic, minced
1 small onion, sliced
3 large potatoes, cut in quarters
3 large carrots, cut in half
3 Tbsp. butter, melted
3 c. dry red wine
1 (3 ounce) can sliced mushrooms, liquid reserved
1 1/2 tsp. salt
1 1/2 (one and one-half) c. rice, cooked
Coat chicken pieces with flour. Brown a few pieces at a time in canola (or other vegetable) oil in a large skillet. Place pieces in a 13 x 9-in. casserole. Arrange garlic, onion, potatoes and carrots around the chicken. Drain oil from skillet. Add butter, wine, mushrooms with liquid and salt. Scrape browned bits from bottom. Pour over chicken. Cover and bake at 325 degrees fahrenheit for 2 hours.
Cook rice and mound in center of platter. Arrange chicken and vegetables around rice. Pour sauce over rice.
Yields 4 to 6 servings.
