Coq au Vin Recipe
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Coq au Vin

2 skinless, bone-in chicken breast halves
2 skinless chicken thighs
1/4 C. all-purpose flour
1 Tbs. poultry seasoning
1 tsp. salt
2 tsp. fresly ground black pepper
1 Tbs. butter
24 pearl onions, peeled
2 cloves garlic, minced
1 Tbs. poultry seasonings
1/4 C. brandy or Coqnac
1 C. dry red wine

Preheat oven to 325 degrees.

Combine flour, 1 Tbs. poultry seasoning, salt, and pepper on a plate. Dredge the chicken in the flour mixture and shake off excess.

Preheat a 2 1/2 gt. sauce pan on medium heat. Add butter. When the butter has melted, add chicken and brown on both sides. Add remaining ingredients, cover and place in the oven.

Bake for one hour or until chicken is tender.

Serves 2

Recipe by Chef Chris Tracy


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