Coq au vin a chicken stew serve over noodles or with crusty bread total time 30 minutes makes four main dish servings 1 tablespoon olive oil 2 carrots chopped 1 medium onion chopped 1 package (10 ounces) sliced mushrooms 2 garlic cloves crushed with garlic press 2 pounds small bone in chicken thighs skin removed 2 slices bacon 1 cup dry red wine 2 tablespoons brandy 3 tablespoons all purpose flour 1-can 14.5 ounces chicken broth (1-3/4 cups) ΒΌ teaspoon salt In non-stick 12-inch skillet, heat oil over medium high heat until hot. Add carrot onion and mushrooms. Cook 15 minutes or until vegetables are lightly brown stirring. Add garlic and cook 30 seconds stirring often. Remove skillet from heat. Meanwhile heat 5-6 quart Dutch oven over medium high heat until hot. Add chicken and bacon and cook 12-13 minutes or until chicken is tender and golden turning chicken over half way through cooking time. When bacon is browned transfer to paper towels to drain. Crumble when cooled. Stir wine and brandy into Dutch oven with chicken. Heat to boiling. Boil one minute. In 2-cup liquid measuring cup, with wire wisk or fork, mix flour with broth until blended. Add broth mixture salt and mushroom mixture to Dutch oven. Heat to boiling over medium high heat. Reduce to heat to medium. Cook five minutes or until chicken is cooked through.
Life isn't about waiting for the storm to pass; It's about learning to dance in the rain. Scanned by the Barracuda Spam Firewall at CPWS Broadband _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
