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Coq Sans Vin (Chicken w/o Wine) (M, KLP, TNT)
Source: Mishpacha Magazine
Serves: 8

5 large onions, sliced
4 tbsp. oil
2 chickens, skinned and cut into eighths or 4-1/2 pounds (2kg) chicken cutlets, cut lengthwise into long wide strips
1 to 1-1/2 cups dark grape juice
1 to 1-1/2 tsp. salt

In a 6-quart pot or Dutch oven, sauté the onions in oil for approximately 15 minutes, until just golden (not brown or crisp).

Add the skinned chicken to the pot ("skin side" down) and brown for a few minutes, until the edges appear cooked. Add the grape juice and salt.

Bring to a boil. Lower the heat and mix gently so all pieces of chicken are sitting in the juice. This assures that all pieces will be evenly colored. Cook for 1-1/2 to 2 hours.

If using cutlets, cook for much less time, approximately 1/2 to 3/4 hour.

Chicken will then have a dark tinge to it. When serving, remove the chicken carefully from the pot, as it will be very soft and you don't want it to fall apart.

Posted by Adiva Bloch

Nutritional Info Per Serving: N/A