🫙 From the Spice Rack
Coq Au Vin Ii
2 2.5-lb broiler-fryer chicken -s, cut into serving pieces 4 tb Flour 2 ts Salt 1/2 ts Pepper 6 tb Butter or margarine 12 sm White onions, peeled 4 tb Brandy 1 Clove garlic, peeled...
maineasy
Ingredients8 items
Ingredients
- 22.5-lb broiler-fryer chicken
- 2ts salt
- 1/2ts pepper
- 6tb butter or margarine
- 12sm white onions, peeled
- 4tb brandy
- 1Clovegarlic, peeled
- 1bay leaf
Directions
- 1
2 2.5-lb broiler-fryer chicken -s, cut into serving pieces 4 tb Flour 2 ts Salt 1/2 ts Pepper 6 tb Butter or margarine 12 sm White onions, p
- 2
Wash chickens and pat dry
- 3
Combine flour, salt and pepper in a plastic bag
- 4
Put chicken pieces in bag to coat witlh flour mixture
- 5
Melt butter or margarine in skillet on a conventional surface unit
- 6
Lightly brown chicken pieces on all sides
- 7
Place browned chicken pieces in a deep, 3-quart, heat- resistant, non-metallic casserole
- 8
Brown onions lightly in skillet and set aside