Coq Au Vin

Recipe Ingredients

2		Broiler-fryer chicken - s, cut into serving
4 tablespoons	60ml	Flour
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Pepper
6 tablespoons	90ml	Butter or margarine
12 tablespoons	180ml	White onions - peeled (small)
4 tablespoons	60ml	Brandy
1		Garlic - peeled
1		Bay leaf
1		Celery - cut
4
3 cups	711ml	Red wine
1/2 lb	227g / 8oz	Fresh mushrooms - thin sliced

Recipe Instructions

1. Wash chickens and pat dry. Combine flour, salt and pepper in a plastic bag. Put chicken pieces in bag to coat with flour mixture.

2. Melt butter or margarine in skillet on a conventional surface unit. Lightly brown chicken pieces on all sides.

3. Place browned chicken pieces in a deep, 3-quart, heat- resistant, non-metallic casserole.

4. Brown onions lightly in skillet and set aside.

5. Remove skillet from surface unit. Gradually pour brandy into skillet, scraping pan to loosen any browned particles. Add brandy mixture to chicken casserole. Add garlic, bay leaf, celery, onions and red wine. Heat, covered, in Microwave Oven 12 minutes stirring occasionally. (Place meatiest portion of chicken to outside of casserole.)

6. Add mushrooms and heat, uncovered, an additional 4 minutes or until chicken and onions are tender. Remove garlic, bay leaf and celery pieces.

7. If sauce is not thick enough, it may be thickened with a little flour mixed with cold water. Heat, uncovered, in Microwave Oven for an extra 1 to 2 minutes if flour mixture is added.

Source:
The Orange Bowl Cookbook, 83

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