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Coq au Vin II (M, TNT)
Source: "The Kosher French Cookbook," by Ruth and Bob Grossman
Serves: 4

1 lb. mushrooms, sliced
10 small white onions, whole
3 shallots, chopped
1 clove garlic, chopped
1 medium carrot, chopped
4 tablespoons oil
1 3-lb chicken, cut in pieces
1/4 cup flour
1 tablespoon parsley
1 bay leaf
Salt and pepper to taste
1-1/2 cups dry red wine
2 teaspoons cornstarch mixed with 2 teaspoons water

Brown the first 5 ingredients in 2 tablespoons of oil. Take them out of the pan.

Dredge the chicken in flour and add the rest of the oil to the pan. Brown the chicken all over, add back the vegetables and add the parsley, bay leaf, salt, pepper, and wine. Cover the pan and cook 1 hour on very low flame.

Just before it's ready, add the cornstarch mixture and cook for another 2 to 3 minutes to just thicken a little.

Serve over rice.

Posted by Maxine in RI

Nutritional Info Per Serving: N/A