coq au vin (thing)

(Chicken in wine sauce)

Coq au vin is a classic French dish from the region of Burgundy which is best complicated by a nice, full red wine. You may choose to serve it with salads, soups, breads and pastas. It is mild in taste and has a medium consistancy, so as not to be too thick or too light. As always, ingredients may be adjusted to taste.

Ingredients:

• 2 tbsp butter
• 2 tbsp vegetable oil
• 6 chicken breast halves
• 1/2 lb. sliced, fresh mushrooms
• 1/2 cup finely chopped shallots or green onion
• 2 tbsp flour
• 2/3 cup Burgundy table wine
• 1/4 cup chicken broth
• 2 tbsp fresh, minced parsley
• 2 tsp salt
• 4 tsp thyme
• 4 tsp marjoram
• 4 tsp pepper

Preheat oven to 325 degrees F. In a large skillet, heat butter and oil on high. Add the chicken halves and brown both sides. (This should take 5-10 minutes.) Move chicken to a casserole dish.

In the skillet (which is still hot), add mushrooms and shallots and cook for about 3 minutes. Add flour to skillet, blend well. Next, add wine and broth to the skillet, stirring constantly until the mixture boils and thickens. Add the seasonings, blend well, then pour over the chicken in the casserole dish. Bake for 20 minutes, and serve hot.

As always, my apologies for the U.S. standards of measure.