Coq Au Vin By Julia Child

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1-2 clove garlic , mashed or minced

1/4 teaspoon thyme

16-20 small white onions, peeled

1 tablespoon tomato paste

2 1/2 lbs ready-cut frying chickens , thoroughly dried (a selection of parts, or all of one kind, I used chicken thighs and removed the skin so they wouldn')

salt and pepper

2 tablespoons olive oil (or more)

1 imported bay leaf (I couldn't find "imported", used domestic instead)

1/2 cup lardons , cut into 1/4 by 1 1/2 inch strips (embarrassing fact, I spent $20 on Courvoisier to make this dish and used turkey bacon because I don')

3/4 lb fresh mushrooms , trimmed,washed,and quartered

2 cups red wine (Burgundy, Cotes du Rhone, or Pinot Noir)

2 cups brown chicken stock or beef bouillon (more or less; I used a little less)

1/4 cup cognac or armagnac

3 tablespoons flour

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