Coq au Vin
2 cut-up chickens, each 2 1/2 lbs
6 tbsp butter
2 cloves garlic, finely minced or crushed
1 dozen small white onions
1 cp sliced mushrooms
1/4 cp brandy
2 cps Burgundy wine
1 tsp salt
1/4 tsp pepper
1 tsp chopped parsley
dash of thyme and cloves
1 bay leaf, crumpled
1 - This is one of the most famous of all French casserole dishes. If made a day ahead and
warmed in a moderate oven for half an hour before serving, it tastes even better.
2 - In a large ovenproof casserole put chicken, butter, garlic, onions, and mushrooms.
3 - Brown slowly on top of stove. turning until all the chicken pieces are golden.
4 - Pour brandy oveer the chicken and set it aflame.
5 - Extinguish the blaze by adding wine.
6 - Season with salt, pepper, parsley, thyme, cloves and bay leaf.
7 - Cover casserole and bake until done.
8 - Serve with crisp hot French bread and a bottle of good red Burgundy wine.