Title: Coq Au Vin
Categories: Poultry, Usenet
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,
-Australian Shiraz)
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini