Coq au Vin

Coq au Vin

From the Kitchen Of
Coq au Vin Chicken with Wine


2 three-pound or four-pound chickens
1/2 pound butter
12 small white onions, stick with 3 small cloves (I use canned ones)
1 1/2 cups red wine
1 1/2 cups consomme
1 tablespoon parsley, chopped
1 clove garlic, minced
1 pound mushrooms, halved
4 small carrots, cut small
1 celery heart, cut up
1 bay leaf
pinch thyme
1 teaspoon salt
1/2 teaspoon freshly ground pepper


Brown chickens in butter and put in casserole, to butter add onion, garlic, celery, and herbs, brown.  Add wine and consomme gradually, when hot pour over chicken.  Cover and bake 300-degrees for 1 1/2 hours till chicken is tender, allow to cool, put in refrigerator overnight, before serving take off excess butter and allow one hour to reheat in slow oven, 300-degrees. 

From Margaret King, serves eight.

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