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| Coq au Vin |
This is a French fowl dish cooked with greens, herbs and burgundy wine this is truly staggering. I make it for unique activities and am continually complimented on it. Serve with hot cooked noodles, crusty French bread and a green salad, if preferred.
Ingredients :
- four skinless, boneless chicken breast halves
- 2 cups small whole clean mushrooms
- 1 cup thinly sliced carrots
- 1 cup Burgundy wine
- 16 pearl onions, peeled
- 1 tablespoon bacon bits
- 1 tablespoon chopped clean parsley
- 2 cloves garlic, minced
- ¾ teaspoon dried marjoram, beaten
- ¾ teaspoon dried thyme, beaten
- ½ teaspoon hen bouillon granules
- ⅛ teaspoon floor black pepper
- 1 bay leaf
- 1 ½ cups bloodless water
- ⅛ cup all-reason flour
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H20M |
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Notes :
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