Coq Au vin
Coq au Vin
1 (4 pound) chicken, cut into pieces
1/2 to 3/4 cup flour
Vegetable oil
2 cloves garlic, minced
1 small onion, sliced
3 large potatoes, cut in quarters
3 large carrots, cut in half
3 tablespoons butter, melted
3 cups dry red wine
1 (3 ounce) can sliced mushrooms, liquid reserved
1 1/2 teaspoons salt
1 1/2 cups rice, cooked
Coat chicken pieces with flour.
Brown a few pieces at a time in
vegetable oil in a large skillet.
Place pieces in a 13 x 9-inch
casserole.
Arrange garlic, onion, potatoes and carrots around the
chicken.
Drain oil from skillet.
Add butter, wine, mushrooms with
liquid and salt.
Scrape browned bits from bottom.
Pour over
chicken.
Cover and bake at 325 degrees F for 2 hours.
Cook rice and mound in center of platter.
Arrange chicken and
vegetables around rice.
Pour sauce over rice.
Yields 4 to 6 servings.
