Coq Au Vin
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Coq Au Vin
(6 servings) 3 pound boiler-fryer chicken, cut up and skinned 1 slice bacon, chopped 1 cup chopped onion ½ cup chopped carrot 1 tablespoon all-purpose flour 1 cup dry red wine 1 tablespoon snipped fresh parsley ¼ teaspoon salt ½ teaspoon dried thyme, crushed 1 bay leaf ½ pound (3 cups) fresh small whole mushrooms Rinse chicken and pat dry. In a Dutch oven, cook bacon, onion and carrot until onion is tender, but not brown. Stir in flour. Stir in wine all at once. Cook and stir until slightly thickened and bubbly. Add chicken parsley, salt, thyme and bay leaf. Cover and simmer for 30 minutes; stir in mushrooms. Cover and simmer for 10 minutes more or until chicken and mushrooms are tender. Transfer chicken and mushrooms to serving platter; pour sauce over chicken. |