Return to Main Recipes Page/Return to Home Page

Coq au Vin, Easy (M, TNT)
Source: American Jewish Cookbook
Serves: 4 to 6

1 chicken cut into quarters
2 medium onions, chopped
8 to l2 carrots, chopped
12 mushrooms
1-1/2 cups red wine
1 bay leaf
1 tsp. paprika
Salt and pepper to taste
1 clove garlic, minced
2 tbsp. flour
1 tbsp. oil
1 sprig parsley

Brown the chicken in a frying pan in the tablespoon oil. Remove chicken and set aside.

Lightly fry the onions, and add the carrots for several minutes. Add the chicken and the rest of the ingredients except only add 1/2 cup of the wine. Cover the skillet tightly.

Add the rest of the wine as the stock reduces. Cook, covered, for one hour.

Posted by Helaine Ring

Nutritional Info Per Serving: N/A