*  Exported from  MasterCook  *

                                Coq Au Vin

Recipe By     : Cynthia Ewer
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Freezer Meals

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        whole chicken -- whole, cut in
                        -- serving pieces
   3      tablespoons   butter or margarine
   1      tablespoon    salad oil
   4      ounces        bacon -- cubed
  12                    onions -- spring, peeled
   8      ounces        mushrooms -- small
   2      stalks        celery -- finely chopped
   1                    garlic cloves -- crushed
   2-1/2  tablespoons   flour
   2      cups          red wine -- (Burgundy or Cab)
   1      cup           beef broth
   1                    bay leaf
     1/4  teaspoon      thyme -- dried
                        salt -- to taste
                        pepper -- to taste
   1                    freezer bag -- jumbo

Melt 2 tablespoons butter in a pan with the salad oil and fry bacon
until crisp. Remove bacon from pan and drain on paper toweling. Brown
the chicken pieces in the fat, turning once. Put chicken pieces and
bacon in a 2-quart baking dish. Fry onions and celery in the fat
remaining in the pan until soft, then add to the baking dish. Melt
remaining tablespoon butter in the pan, add mushrooms and sauté for 2
minutes; remove and drain on paper towels. Blend garlic and flour in fat
remaining in pan, and cook gently until browned. Add wine, broth, and
herbs, and season to taste. Simmer gently until mixture thickens
slightly. Pour over chicken in the casserole. Cover baking dish and bake
for 2 hours in a 350-degree oven. Stir mushrooms into casserole; cool.
To freeze: cover cooled casserole with aluminum foil (you may divide
into 2 entrees for small families!); wrap dish in freezer bag. To
prepare: thaw overnight in refrigerator, or 4 to 5 hours at room
temperature. Place covered casserole in 350-degree oven for 1 to 1 1/4
hours, until bubbling and hot. Au votre santé!

Serving Ideas: Shrimp-stuffed Artichokes, Green Salad,
  Fresh French Bread

NOTES: An easy, delicious company meal; the casserole may be divided
into 2 entrees for smaller families.

busted by sooz

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