Poultry - Coq au Vin

Serves 4.

Ingredients

2 Tablespoons butter or margarine
3 lb chicken, cut in quarters
12 small white peeled pearl onions
1/2 Lb tiny white mushrooms, halved
4 small carrots, peeled and cut diagonally in 3/4 inch pieces
1 Tablespoon minced garlic
2 cups Burgundy wine
1 Tablespoon Parsley Flakes
1 bay leaf
1 teaspoon sea salt
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground cloves

Directions

Melt butter in a large skillet over medium-high heat. Add chicken pieces skin side down and brown well. Using tongs, turn chicken pieces to brown on all sides. Transfer chicken pieces to a large baking dish. Pour out all but 2 tablespoons of drippings that remain in skillet, add onions, mushrooms, carrots and garlic. Saute over medium-high heat until onions and carrots become lightly browned. Then add wine, parsley, bay leaf, salt, pepper, thyme and ground clove. Increase heat to high and bring the mixture to a boil, stir frequently. Remove skillet from heat. Transfer the mixture to the chicken in the baking dish. Preheat oven to 350F. Cover baking dish and place on center rack of oven and bake 60 minute or until juices run clear when chicken is pierced with a fork and vegetables are tender. Remove bay leaf before serving.

ScandinavianSpice.com | 1-877-783-7626