Lay lettuce on top then coq au vin. Spread mustard over toast and
ow simmer.
Transfer the coq au vin to a large serving platter
BEST PANCAKE MIX: In large bowl,
Remove fat and skin from halved chicken breasts.
Place chicken in a large shallow baking dish.
Mix all other ingredients well and pour over the chicken.
Cover tightly with aluminum foil. Marinate in refrigerator at least 3 hours or overnight (overnight is best).
Remove from refrigerator and bake at 350\u00b0 for 1 hour. Makes 4 to 8 servings.
ine at least one hour - best over night.
Remove chicken
Peel and slice garlic cloves. Cut chicken into pieces, or use thighs. Put in large bowl with bay leaves, thyme, and garlic. Pour enough wine over chicken to cover. Cover with plastic wrap and marinate in refrigerator overnight.
Dice bacon. Fry until crisp. Remove to paper towel. Saute mushrooms in bacon drippings, adding oil or butter if needed, until they begin to brown.
Remove chicken from marinade, reserving marinade. Pat chicken dry with paper towel. Brown chicken pieces in oil or butter, on all sides.
Peel and slice carrots into ...
ver white rice.
This recipe is easily doubled or tripled
hicken breasts. These are called \"Coq au Porc\".
In a large
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.
Cream
shortening and sugars.
Add eggs and flavor, and beat well.
Add
rolled oats.
Let stand while you sift flour with baking soda.
Add to oats mixture.
Drop by teaspoonfuls on greased
cookie
sheet. Bake in moderate oven (350\u00b0) until lightly browned.
Very old recipe.
Cook pasta according to directions.
Rinse in cold water.
Combine pasta, artichoke hearts, olives, onions, and the cheeses, dressing, and rest of veggies, ham and salami; toss and mix well.
Taste to adjust seasoning, vinegar, or EVOO.
Cover and chill pasta salad for at least 2 hours or overnight is best.
Combine the 3 filling ingredients together and set aside.
For the pastry, cut the shortening into flour and salt mixture, until mealy; beat the egg and mix with the vinegar and water; add to the flour mixture and stir with fork.
Knead on a lightly floured board 3 or 4 times and roll out 2/3 of the dough into a rectangle to fit bottom and sides of a 7\"x12\" baking dish; ensure there are no leaks and seal tears with a little water if necessary.
Put the berry mixture into the pastry shell.
Roll out the rest of the dough to fit the ...
Preheat oven to 400\u00b0.
Lightly grease and flour a 10 x 15-inch pan.
Put flour and sugar in a large mixing bowl.
Set aside.
Cook margarine, cocoa and water, just until mixture comes to a boil. Cool 1 minute.
Pour mixture over flour and sugar while beating with electric mixer.
Add buttermilk, eggs, soda, salt and vanilla. Beat 1 minute more.
Pour batter into prepared pan and bake for 20 minutes.
Frost while hot with Best-Ever Chocolate Icing.
ervings.
Farm Journal's Best Ever Recipes.
n the glaze. It is best made the day before so
The recipe for Coq Au Vin is a take off on the traditional French chicken.
Originally it was for a chafing dish, but, for me, it is easier to finish in the oven and enjoy my guests.
It is very rich, as most really good things are.
Heat 1 tbsp oil in a large frying pan over medium heat. Cook onions, stirring, until browned all over. Remove from pan. Add bacon, mushrooms and garlic to pan and cook, stirring, until bacon is crispy. Remove from pan.
Add remaining oil to pan. Working in batches, cook chicken until browned all over. Remove from pan and drain on paper towels. Add wine to pan and bring to a boil, stirring.
Transfer chicken to a 4.5-quart slow cooker along with onions, bacon and mushroom mixture, carrots, herbs, chicken stock, wine mixture and tomato ...
Heat oil in a Dutch oven, season chicken and sear along with bacon, until browned. Add onions and saute for 2 mins. Add wine, stock and bay leaves, cover and simmer for 40 mins.
Remove chicken from pan and set aside to rest. Add cornstarch to pan juices, season and simmer, whisking, until thickened. Arrange chicken on a platter and garnish with pan sauce.
Heat oil in a large saucepan on high. Saute bacon, onion and garlic 4-5 mins, until golden. Add mushrooms and herbs, and cook 1-2 more mins. Pour in wine and bring to a boil. Reduce heat to low and simmer until reduced by half. In a small bowl, combine butter and flour, then stir into saucepan with wine mixture. Add chicken and pour in brandy. Cover and simmer over low heat 8-10 mins. Sprinkle with extra parsley and serve with mashed potatoes.