lisaco@microsoft.UUCP (Lisa COPELAND) (10/17/90)
I love this dish: Coq Au Vin Ingredients: 6 Each Chicken Legs and Thighs 1 750 Ml Bottle Red Wine 6 Pieces Thick Country Style Bacon 1/2 C Flour Mixed with 1 Tsp Tarragon, 1 Tsp Salt, 1 Tsp Pepper 3 or 4 Carrots Cut into coins 12-24 Pearl Onions, Peeled 8 Shallots, peeled 1 Lb White Mushrooms, Stems Removed 4 Tbl Butter In a large stock pot, cook bacon until crispy removing to a paper towel. Dredge each chicken piece in the flour mixture. Reserve 1/4 C of the flour mixture. Brown the chicken pieces in the. stock pot in the bacon fat over medium heat in small batches. Reserve chicken on a plate. Add carrots, onions, shallots, and mushrooms to the stock pot and cook, stirring occasionally over medium low heat with cover on. Return chicken to the pot and add red wine. Simmer for about 30 minutes. Remove chicken and vegetables to a platter with a slotted spoon. Combine reserved flour mixture and butter until it resembles a smooth paste. Whisk this mixture into the liquid in the stock pot and cook until thickened. Return the chicken and vegies to the stock pot and cook until chicken is done. Serve with a hearty sourdough bread.