---------- Recipe via Meal-Master (tm) v7.06

      Title: Coq au Vin
 Categories: Poultry
   Servings:  4

    1/4 lb Salk pork                         1/4 ts Dried thyme leaves
      1    Frying chicken 3 lbs cut up       1/4 ts Dried rosemary
    1/4 ts Freshly ground black pepper         1    Bay leaf
    1/4 c  Brandy or cognac                    1 c  Tiny white onions (16-24)
      3 c  Burgundy wine                       2 tb Butter or margarine
      1 cn Undiluted beef consomme           1/2 lb Tiny fresh mushrooms
      2 tb Tomato paste                        2 tb Cornstarch
      2    Cloves Garlic, minced

  Preparation: 45 min.                    Cooking time: 30 min.
  Calories: 869 each

  Cut salt pork into 1/4-by-1 inch stips.  Wash well.  Dry.  Saute until
  brown adn casserole is coated with fat.

  Add chicken, brown well. Sprinkle with pepper.  Ignite brandy and pour
  over hicken.  When flames die, add wine, consomme and tomato paste.

  Stir in garlic, thyme, rosemary and bay leaf.  Cover and simmer 30 min. or
  until chicken is fork tender.

  Meanwhile, boil onions until tender. Drain.  Heat 2 Tbsp of the consomme
  and brown onions.  Push to side of pan.

  Add mushrooms and brown well.

  Remove chicken from casserole.  Strain juices and boil until reduced by
  half.  Mix cornstarch and butter. Whisk cornstarch roux into boiling
  juices and cook until thickened.

  Place chicken in thickened juices.  Sprinkle with onions and mushrooms.
  Serve hot.

  Tips:  Coq au Vin can be prepared ahead and refrigerated.  Reheat at 300
  degrees F for about 1 hr.
From: THE WHO #1 @178
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