Coq Au Vin

* Exported from MasterCook *

Coq Au Vin

Recipe By : Cynthia Ewer
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Freezer Meals

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds whole chicken -- whole, cut in
-- serving pieces
3 tablespoons butter or margarine
1 tablespoon salad oil
4 ounces bacon -- cubed
12 onions -- spring, peeled
8 ounces mushrooms -- small
2 stalks celery -- finely chopped
1 garlic cloves -- crushed
2 1/2 tablespoons flour
2 cups red wine -- (Burgundy or Cab)
1 cup beef broth
1 bay leaf
1/4 teaspoon thyme -- dried
salt -- to taste
pepper -- to taste
1 freezer bag -- jumbo

Melt 2 tablespoons butter in a pan with the salad oil and fry bacon
until crisp. Remove bacon from pan and drain on paper toweling. Brown
the chicken pieces in the fat, turning once. Put chicken pieces and
bacon in a 2-quart baking dish. Fry onions and celery in the fat
remaining in the pan until soft, then add to the baking dish. Melt
remaining tablespoon butter in the pan, add mushrooms and saut‚ for 2
minutes; remove and drain on paper towels. Blend garlic and flour in fat
remaining in pan, and cook gently until browned. Add wine, broth, and
herbs, and season to taste. Simmer gently until mixture thickens
slightly. Pour over chicken in the casserole. Cover baking dish and bake
for 2 hours in a 350-degree oven. Stir mushrooms into casserole; cool.
To freeze: cover cooled casserole with aluminum foil (you may divide
into 2 entrees for small families!); wrap dish in freezer bag. To
prepare: thaw overnight in refrigerator, or 4 to 5 hours at room
temperature. Place covered casserole in 350-degree oven for 1 to 1 1/4
hours, until bubbling and hot. Au votre sant‚'!

Serving Ideas : Shrimp-stuffed Artichokes, Green Salad, Fresh French
Bread

NOTES : An easy, delicious company meal; the casserole may be divided
into 2 entrees for smaller families.

busted by sooz


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