Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Coq Au Vin Followup-To: rec.food.cooking Date: 6 Nov 1999 12:14:28 GMT Organization: attcanada.net Lines: 36 Approved: phill@rt66.com Message-ID: <015701bf2625$6daa8380$11a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:37170 COQ AU VIN 3 Tbsp flour 1/2 tsp paprika pinch mace 4 chicken legs, skin removed 1/4 cup brandy 2 Tbsp vegetable oil 12 very small onions (pearl onions) 1/2 lb small mushrooms 1 clove garlic, minced 2 Tbsp parsley, chopped 1 bay leaf 1/2 tsp dried marjoram 1/2 tsp dried thyme 1 cup dry red wine Mix flour, paprika, mace and salt in a plastic bag. Add chicken legs and shake so the chicken is coated with the flour mixture. In a large skillet over medium heat, heat vegetable oil and brown chicken on both sides. Turn off heat, add brandy and ignite. Once flames die out, remove chicken and set aside. Turn up the heat and add to the pan the onions, mushrooms and garlic. Stir cook for 2-3 minutes. Stir in parsley, bay leaf, marjoram, thyme and wine. Reduce heat to low, add chicken legs, cover and simmer for 45 minutes to 1 hour or until chicken is tender. Transfer to a deep serving platter. Serve with egg noodles and a green salad. Makes 4 servings. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.