MAGIC COQ AU VIN
Note: From the June 21, 1971, edition of Taste.
• 1 (3 lb.) broiler fryer chicken, quartered
• 12 small white onions, peeled
• 6 slices bacon, diced
• 1 clove garlic, crushed
• 1 tsp. dried parsley flakes
• 1/4 tsp. dried thyme
• 1 bay leaf
• 1/2 lb. small whole mushrooms
• 1 c. dry red wine
• 1/4 c. brandy
• Salt and freshly ground black pepper
Preheat oven to 350 degrees. Dredge chicken pieces in flour, coating on all sides, and transfer chicken to oven-proof cooking bag. Place bag in a large, shallow baking pan.
Add onions, bacon, garlic, parsley, thyme, bay leaf, mushrooms, red wine and brandy. Season with salt and pepper to taste. Seal end of bag; puncture three small holes in top of bag. Bake for 90 minutes.
Remove from oven, open bag, transfer chicken to a serving platter, arrange onions and mushrooms, baste with cooking juices and serve.
Nutrition information per serving:
Calories XX Fat XX g Sodium XXX mg
Carbohydrates XXX g Saturated fat XX g Calcium XX mg
Protein XX g Cholesterol XX mg Dietary fiber XX g
Diabetic exchanges per serving: xx milk, xx vegetable, xx fruit, xx bread/starch, xx other carb, xx lean meat, xx medium-fat meat, xx high-fat meat, xx fat.