Coq au Vin

Directions

1Place chicken pieces, skin side down, in a large skillet over very low heat. Cook slowly until skin side is a rich brown, about 10 minutes. Turn and brown the other side.

2Remove chicken from skillet and place in an 8 cup casserole.

3Reserve 2 tablespoons of drippings from the skillet. Saute the chopped onion and garlic in the remaining drippings; stir in 1 cup of water, red wine, salt, tarragon and bay leaf. Heat to boiling.

4Pour over the chicken.

5Bake, covered, in a 350 degree oven for 30 minutes or until chicken is tender.

6While chicken bakes, return reserved chicken drippings to skillet and brown the peeled white onions. Add mushrooms to the skillet and toss to coat with pan drippings. Add instant beef granules and 1/2 cup of boiling water to skillet. Cover and simmer 5 minutes. Remove mushrooms with slotted spoon and reserve. Continue cooking onions for 15 minutes or until tender and broth has evaporated, leaving a rich brown residue.

7Place cooked chicken, mushrooms and onions in a heated serving dish. Remove bay leaf.

8Pour liquid from casserole into skillet. Heat to boiling.

9Blend flour with 1/4 cup of cold water to make a smooth paste.

10Stir flour mixture into boiling liquid. Continue cooking and stirring until mixture thickens.

11Pour over chicken and vegetables.