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COQ AU VIN (CHICKEN IN RED WINE)

Category:    Chicken
Yield: 6 servings
 
      8 tb Butter                                   Salt and ground pepper,
      4 tb Oil                                      - to taste
      2 md Onions, sliced                      1    Bay leaf
    3/4 c  Flour                               4    Springs fresh thyme
      6 lb Chicken, cut into serving                -OR
           -sized pieces                     1/2 ts Dried thyme
    1/4 lb Salt pork, diced small              2 tb Parsley, chopped
     18    Mushroom caps                            Red Wine (Burgundy or Pinot
     18 sm White onions                             -Noir)
      2 ts Sugar                          
 
  Heat 6 ts butter and 3 tb oil in heavy skilet.  Add sliced onion and saute
  over medium heat until lightly browned.  Push onions to one side and brown
  the chicken, a few at a time, using medium-high heat.  Remove, as
  necessary, to a casserole, as they brown.
  
  In a separate skillet, saute the salt pork until fat has rendered and the
  pieces are brown and crisp.  Add mushroom caps and lightly brown.
  
  In a third skillet, use the remaining oil and butter to lightly brown the
  small onions.  Sprinkle in the sugar and toss, until the sugar is
  caramelized.
  
  Transfer all the contents of the skillets to the casserole with the
  chicken.  Salt and pepper, to taste.  Add the bay leaf, thyme and parsley.
  
  De-glaze the pan that was used for the chicken with 1/2 cup of red wine,
  assimilating the brown glaze in the wine.  Pour the contents over the the
  chicken.  Add additional red wine to just cover the chicken and vegetables.
  Cover the casserole and back at 350 deg. for 40 mins., or until chicken is
  tender.
  
  Serve with small boiled potatoes.


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