Chicken Coq Au Vin


2 frying chickens, cut up

12 small whole onions, (12 to 16)

1/2 Pound mushrooms, sliced

1 Teaspoon salt

1/2 Teaspoon thyme

1/4 Teaspoon pepper

1 cup chicken stock

1 cup dry white or red wine

3 tbs flour

3 tbs butter.


Place onions in bottom of cooker, then add all other ingredients except flour and butter. Cook on low heat 8-10 hours or high heat 3-4 hours. To thicken sauce, remove 1/4 cup liquid from cooker. Melt butter in saucepan, stir in flour and liquid. When blended, return to cooker.


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