Coq Au Vin (red) (Ellen)

½stick of butter

½ tsp. savory

3 lb. fryer chicken, cut-up

1 bay leaf

3 large carrots cut into thirds

½ tsp. sage

3 large onions, peeled & sliced

1 tsp. salt

1/3 cup of flour

fresh ground pepper, five or six twists

2 cloves garlic minced

4 oz. fresh mushrooms sliced or ½ pkg.

2 or 3 Tbs. chopped parsley

whole small mushrooms. (There's never too many.)

½ tsp. thyme

2 cups dry red wine (the better the wine, the better the coq)

water as needed.

In a 12-inch electric skillet, or 10-inch cast iron pan, melt butter. Brown chicken parts in two batches over medium-high heat. Remove to platter and keep warm. Add carrots and onions to skillet, toss in hot fat for 3 to 5 minutes until a little browned. Add flour and mix with spatula until absorbed. Add garlic for a minute until fragrant, then pour in wine, stirring constantly. Reduce heat to medium-low. Add mushrooms, parsley, spices and bay leaf. If mixture is thick, add some hot water, maybe ½ cup or so. Return chicken parts to skillet, coat with sauce and vegetables; cover and simmer thirty minutes. Remove bay leaf. Serve over mashed potatoes or rice with more red wine. (I learned this recipe at the age of 18 and have served it to many fine dinner quests!) (Serves 6).