Coq Au Vin(Chicken In Wine Sauce)

• 3 lb. fryer chicken
• 1/2 c. flour
• 1/2 tsp. ground nutmeg
• 1 tsp. salt
• 3 Tbsp. cooking oil
• 3 Tbsp. butter
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 1 c. chopped ham (optional)
• 1 bay leaf
• 1/2 tsp. thyme
• 1/2 tsp. minced garlic
• 2 tsp. salt
• 1 large onion, quartered
• 2 doz. small mushrooms
• 1/4 c. brandy
• 1 c. dry white wine

1. Dredge chicken in flour, nutmeg and salt.
2. Brown in oil and butter.
3. Transfer to casserole.
4. Saute celery and onion until golden; stir in ham and seasonings.
5. Add to chicken.
6. Place quartered onion around chicken (stick onion with cloves if desired), add mushrooms.
7. Heat brandy, pour over chicken, ignite. Add wine, cover and cook in 350u0b0 oven for 1 1/2 hours.

fryer chicken, flour, ground nutmeg, salt, cooking oil, butter, celery, onion, ham, bay leaf, thyme, garlic, salt, onion, mushrooms, brandy, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=588841 (may not work)