Coq Au Vin

Ingredients - serves 4


Dredge the chicken in seasoned flour. In a large heavy skillet, heat the oil; add the chicken. Brown on all sides, about 10 min. Remove to platter.

Add the garlic and ham; cook a few minutes. Add the chicken. Pour the cognac over the chicken. Ignite.

Put into a deep casserole (2 qts.). Add the Burgundy wine and chicken broth. Cover and simmer 25 minutes. Add the mushrooms and onions. Cover; continue cooking until the chicken and onions are tender.

Serve from casserole.