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Coq Au Vin
From Houston Junior League Cookbook
4 pounds chicken breasts and thighs (or two medium broilers, cut up)
¼ cup flour
Salt, pepper, and paprika
8 Tablespoons butter, divided
½ pound fresh mushrooms, sliced
3 green onions
¼ teaspoon thyme
½ teaspoon tarragon
1 bay leaf, crushed
1 Tablespoon minced parsley
1 large clove garlic, crushed
1½ cups dry red wine
¼ cup chicken broth or stock
2 slices bacon, fried crisp and crumbled
1 cup pearl onions, peeled
Minced parsley
Dredge the chicken in seasoned flour and brown in 6 tablespoons of the butter. After all chicken is browned, remove and add remaining 2 tablespoons butter to pan. Sauté mushrooms and green onions. Add thyme, tarragon, bay leaf, parsley, garlic, wine, and chicken broth; simmer 5 minutes. Place chicken in a shallow baking dish (preferably one from which chicken may be served). Spoon wine mixture over chicken. Cover tightly with foil and bake at 325 degrees for 1 hour. Add crumbled bacon and pearl onions. Cover again and bake for 1 additional hour. Sprinkle minced parsley over chicken before serving. Serves 6-8.
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