Coq Au Vin for 2
- 3 slices bacon
- 14 cup all-purpose flour
- 12 teaspoon salt
- 18 teaspoon pepper
- 1 12 lbs chicken pieces (legs, thighs, breasts)
- 14 lb fresh mushrooms, sliced
- 2 small onions, cut into halves
- 2 carrots, cut diagonally into 2-inch pieces
- 1 teaspoon instant chicken bouillon or 1 chicken bouillon cube
- 12 teaspoon italian seasoning
- 34 cup water
- 12 cup red Burgundy wine
- snipped parsley
- In Dutch oven or 3 quart saucepan, fry bacon until crisp; remove and drain.
- Mix flour, salt and pepper in plastic or paper bag.
- Shake chicken, 2 or 3 pieces at a time, in bag until coated.
- Brown chicken in bacon fat; remove to warm platter.
- Cook and stir mushrooms and onion in Dutch oven until onion is tender.
- Drain off fat.
- Place chicken in Dutch oven; crumble bacon on chicken and add remaining ingredients except parsley.
- Heat to boiling.
- Reduce heat; cover and simmer until thickest chicken pieces are tender, about 30 minutes.
- Sprinkle parsley on top.
bacon, flour, salt, pepper, chicken, mushrooms, onions, carrots, instant chicken, italian seasoning, water, red burgundy wine, parsley
Taken from www.food.com/recipe/coq-au-vin-for-2-265369 (may not work)