Subject: Coq Au Vin
From: "Dancer^" <[email-masked]>
Date: 6 Nov 1999 12:14:28 GMT
Newsgroups: rec.food.recipes

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 [email-masked]; questions/comments to [email-masked].
Please allow several days for your submission to appear.