Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!newsxfer.interpacket.net!news.interpacket.net!sienna.impulse.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Dave Newsgroups: rec.food.recipes Subject: Coq au Vin Followup-To: rec.food.cooking Date: 4 Apr 2000 20:32:03 -0600 Organization: International Recipes Lines: 33 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <8ce8j3$dd8@llama.swcp.com> Reply-To: Dave NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41084 submitted by: heart@gold.net from US Low-fat Coq au Vin 2 boneless skinless chicken breasts 1/2 lb mushrooms, washed 10 or 12 small onions, peeled 1 clove garlic, peeled and smashed 1 Tbsp tomato paste 2 cups beef bouillon 1 cup dry red wine 1 Tbsp cornstarch 1/2 cup warm water Place all ingredients in an ovenproof dish, cover, and bake at 375 degrees for one hour. Remove chicken and vegetables to a plate and put t he liquid in a saucepan, bring to a boil and reduce to 1 and 1/2 cups. Mix cornstarch in water and add by spoonfuls to the boiling sauce, stirring constantly until the sauce coats a spoon. Put the chicken and vegetables back in the baking dish and pour the sauce over them. Serve with boiled new potatoes and green peas. http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at Food.Chat: http://www.simpleinternet.com/foodchat/ ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.