Scuba Steve Recipes

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|@skyblue:**Recipe Name** |Coq Au Vin|@skyblue:**Submitted by** |Susan Tow|
|@skyblue:**Source** |Cookbook|@skyblue:**Source Description** |Better Homes & Gardens|
|@skyblue:**Base** |Poultry|@skyblue:**Course** |Entree|
|@skyblue:**Difficulty** |Intermediate|@skyblue:**Prep Time** |30-60 Minutes|
|@skyblue:**Servings** |6|@skyblue:**Ethnicity**|French|

**Ingredients:**
  * 2 Slice(s) bacon
  * 1 cut up chicken, whole
  * 1 Tablespoon(s) flour
  * 1/2 Teaspoon(s) salt
  * 1 Cup(s) red cooking wine
  * 1 Tablespoon(s) brandy
  * 1 Tablespoon(s) parsley flakes
  * 1/4 Teaspoon(s) Dried, crushed marjoram
  * 1/4 Teaspoon(s) Dried, crushed thyme
  * 1 bay leaves
  * 1/2 Coarsely diced white onion
  * 1/2 Cup(s) Sliced carrot
  * 1 Clove(s) Minced garlic
  * 1 Can(s) mushrooms 

**Directions:** \\ In a large skillet or dutch oven cook bacon till crisp; remove from pan. Chicken breasts or boneless thighs may be substituted for whole chicken. Brown the chicken in the drippings about 15 minutes, turning as necessary to brown evenly. Remove from pan, set aside.
Stir 1 T. flour and the salt into drippings in the pan. Add wine and brandy. Cook & stir till thickened and bubbly. Stir in spices.
Return chicken to pan along with shallots or onions, mushrooms, carrots, garlic & bacon. 1 C. fresh mushrooms may be substituted for canned. Simmer covered 40 minutes or till chicken is tender.
Remove chicken and vegetables from the pan. Discard bay leaf. If sauce is too thin, tighten with a little mixture of cornstarch and cold water. To serve, top chicken with sauce mixture. Serve with rice. 

**Nutritional Info:** \\ Unknown.

Scuba Steve Recipes

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