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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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COQ AU VIN


Primary category: Entrees

Ingredients

3 lbs chicken parts, cut in small pieces
1 lb mushrooms
1 c small white onions, peeled
1 sprig of thyme (or one tsp dry)
1 sprig of parsley (or 1 TB dry)
1 clove of garlic (minced)
Salt and pepper
4 TB butter (2 sticks)

Procedure

Heat the butter in a large, high-sided skillet. Dredge the chicken pieces in the flour until well-coated. Brown the chicken pieces in the butter, making sure they are well browned on all sides.

Add the mushrooms, minced garlic, thyme, parsley, salt and pepper, and onions. Mix thoroughly and then transfer to a covered casserole dish. Heat the cognac and pour it over the chicken in the casserole. Ignite the cognac. When the flames die out, add the cup of red wine.

Cover the casserole and bake in a 300° oven for 2 hours.

RETURN TO ALL RECIPES

Coq au Vin - NOTES

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Coq au Vin - REVIEWS

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