Coq au Vin with New Potatoes


I love this recipe.  It is great for parties, as it is prepared the day ahead and all you have to do the day of the party is to put it in the oven.  It tastes great.


2 1/2
pounds chicken breasts, skinned and boned
bacon slices, diced
tablespoons butter or margarine
small white onions, peeled
small whole mushrooms
cup sliced green onions
clove garlic, crushed
teablespoons flour
teaspoon salt
teaspoon pepper
teaspoon dried thyme leaves
cups white wine
cup canned chicken broth
small new potatoes, scrubbed
Chopped parsley



Day before, wash the chicken, and pat it dry with paper towels.


In a 3-quart Dutch oven, over medium heat, sauté the diced bacon until crisp.  Remove bacon from the Dutch oven and drain it on paper towels.  Add the butter to bacon drippings; heat.  In hot fat, brown the chicken breasts well on all sides.  Remove the chicken when it has browned;  set aside.


Pour off all but 2 tablespoons fat from Dutch oven.  Add the white onions, mushrooms, green onions, and garlic to the Dutch oven.  Over low heat, cook, covered, and stirring occasionally, for 10 minutes.  Remove from heat;  stir in the flour, salt, pepper, and thyme leaves.  Gradually add the white wine and chicken broth;  bring mixture to boiling, stirring.


>Remove from heat.  Add the potatoes, chicken, and bacon to Dutch oven;  mix well.  Cover, and refrigerate overnight.


The next day, about 2 hours before serving time, preheat oven to 400°.  Bake Coq au Vin, covered, about 1 hour and 50 minutes, or until chicken and potatoes are tender.  Sprinkle with chopped parsley before serving. 


Makes 4 servings.