Coq Au Vin

From The MDC Kitchen To Yours

• Ready In: 2 hrs 30 mins
• Serves: 4-6

Ingredients

• 3 -3 1⁄2 lbs  chicken legs with thigh
• 4  carrots, cut finger size
• 1  cup chicken broth
• 1⁄2 cup flour
• 1  garlic clove, crushed
• 1  teaspoon salt
• 1  cup  apple juice, with
• 1  tablespoon vinegar (wine substitute)
• 1⁄4 teaspoon pepper
• 6  slices bacon, diced
• 1⁄2 teaspoon salt
• 6  small onions, quartered
• 8  ounces  canned mushrooms

• Bouquet Garni

• 1⁄2 teaspoon  crushed thyme leaves
• 1  bay leaf
• 2  large parsley sprigs
•  cheesecloth (or tea ball)

Directions

1. Wash chicken and pat dry.
2. Mix flour, salt and pepper; coat chicken with flour mixture.
3. Bake in 350°F oven for 35 to 45 minutes.
4. Fry bacon until crisp, drain fat.
5. In large saucepan or skillet cook onions until tender.
6. Add remaining ingredients.
7. Now add the chicken and bacon.
8. Cover; simmer about 1 hour or until chicken is tender.
9. Remove Bouquet Garni before serving, sprinkle with snipped parsley.
10. You may combine ingredients and place in a 2-quart casserole and hold in 350°F oven for 45 to 60 minutes.
11. Place 1/2 teaspoon crushed thyme leaves, 1 bay leaf and 2 large sprigs parsley in cheese cloth bag or place them in tea ball.