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Whole Chicken cut up, Shallots, Onion, and Hearty Burgandy Wine. French Coq Au Vin is served
with Wild Rice and any Side Dish Recipe.
Coq Au Vin (Chicken and Wine) serves 4
1 whole chicken cut up 1 gallon hearty burgundy wine 1/2 c. diced shallots 1/2 stick butter 1/2 red onion diced 1 c. fresh sliced mushrooms 1 dash salt and pepper Place butter in large stock pot and melt on stove. Place chicken, onoin, salt and pepper, shallots in pot and brow non medium heat, turning chicken to brown all sides. When chicken is browned (but not fully cooked) add the mushrooms and wine. The wine should come just to the top of the chicken. When it comes to a boil turn down stove to simmer for about an hour or until chicken is tender. Serve with any rice or red potatoes.
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