Title: Coq Au Vin I
Categories: Poultry Blank
Yield: 2 Servings

2	lb	Chicken pieces
2		Garlic cloves, chopped or pressed (or less)
1	md	Onion, chopped
1/4	c	Parsley, chopped
1	md	Carrot, sliced
2	tb	Cooking oil
1	c	Mushrooms (fresh), sliced
2	c	Red wine, dry (young Burgundy, California Zinfandel, Austral
		Flour
		Salt and pepper (to taste)

Start by heating the oil in a frying pan. Brown the chopped onion and garlic for a few minutes. Take the chicken pieces and brown them with the onion and garlic mixture. Brown the pieces evenly, turning often. This should take about 5 minutes.

Sprinkle a little flour over the chicken. Add salt and pepper if desired. Add the wine and remaining ingredients. Reduce heat and simmer covered for 1 hour.

NOTES:

* Chicken in a wine sauce -- This is a very nice, simple chicken dish. Yield: Serves 2-3.

* This dish is best served over rice. Check the amount of wine in the pan every so often. Add a little more if needed.

: Difficulty: easy. : Time: 10 minutes preparation, 1 hour cooking. : Precision: no need to measure.

: Jeff Glasson : Hewlett-Packard ISO, Cupertino, California : ucbvax!hpda!jrg

: Copyright (C) 1986 USENET Community Trust

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