Skillet Coq Au Vin

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8 oz Mushrooms; sliced
1 tb olive oil
5 Garlic; chopped
1 ts Black pepper
1 c Chicken Stock
1/4 c Flour
1 md Onion; chopped
2 Skinless bone-in chicken
1 ts Thyme
4 Carrots; halved or quartered
2 Bay Leaves
1 c Red wine; (rose or bag in a

Original recipe makes 2 Servings



Hi all-- Im new to this list and I have been enjoying it so far. Hopefully Im not repeating a recipe which has already appeared, but I thought Id share the following, which is a recipe I got from a regional cookbook called Southern Sideboards which is put out by a Junior League group in Missouri, I think. I have made some changes to it to make it healthier, though. In a large skillet, heat olive oil on medium high heat. Coat chicken breasts thoroughly with pepper and flour. Brown chicken breasts in oil on both sides. (About 6-10 minutes.) Remove chicken to a plate and cover. Add onions and garlic to skillet. Sautee about 1 minute. Add mushrooms and saute until tender, about 2 minutes. Return chicken to skillet. Add remaining ingredients and simmer 1 hour (or more) until done. Serve over white rice. Posted to EAT-L Digest by Meghan E Gray-Leckrone on Jan 6, 1998

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