Coq Au Vin

Coq au Vin sounds elegant, but this basically is a way to render a tough old rooster tender. Braised chicken, slow cooked in a pan in wine, makes a nice main dish to serve guests. I adapted this from a recipe: Janet's Coq Au Vin I found on the Cooks.com website:

http://www.cooks.com/recipe/gd8n146k/janets-coq-au-vin.html

Ingredients:

3 tbsp. olive oil

2 carrots, peeled and cut into chunks

I medium onion, peeled and cut into chunks

1-4 cloves garlic, peeled (depending on taste)

1 chicken, cut in pieces, or 1 1/2 pounds of chicken parts, skin and excess fat removed

2 tbsp. flour

2 tbsp. dried parsley, or 1/4 cup fresh parsley cut fine

1 tbsp. marjoram

1/2 tsp. thyme

1 bay leaf

Black pepper to taste

1 1/2 c. red wine (can use cheap wine)

8-10 white mushrooms, sliced

• Sauté onion, carrot, and garlic in olive oil until lightly brown in a large (10-12 inches wide), deep skillet with a lid.

• Push veggies aside and brown chicken pieces on both sides.

• Mix together flour, parsley, marjoram, thyme, bay leaf, pepper. Sprinkle mixture over chicken. Add red wine.

• Reduce heat to a simmer; cover pan and cook on low heat for about an hour, or until chicken is tender, stirring occasionally. When done, add sliced mushrooms and simmer for 5-10 more minutes.

4 servings; add a salad and sliced baguette for a meal