Coq Au Vin
| Yield: | 4 Servings |
| Categories: |
| 1/4 | c | Flour |
| 1 | c | Dry red wine; (I used Kedem Burgundy Royale) |
| 1 | ts | Salt |
| 1/4 | ts | Pepper; (I use more) |
| 1 | tb | Oil |
| 1 | 3-pound chicken; cut in 8ths | |
| 6 | sm | White onions; (I used about three onions cut up in chunks) |
| 1/2 | lb | Fresh mushrooms; (I sliced them and also used some portabello mushrooms) |
| 1 | Clove garlic; (more!!) | |
| 1 | ts | Ground thyme; (a little more) |
| 1 | c | Chicken or beef broth; (I used canned chicken broth) |
| Salt and pepper | ||
| 1 | Bay leaf; (okay, 3 or 4) | |
| 1/8 | c | Chopped parsley; (didn't have) |
| 1/2 | ts | Tomato paste; (more, of course, but not too much) |
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