COQ AU VIN ASHTON STYLE #224

lCoq au vin is the chicken variation of Beef Bourginion.  Both are French recipes.  The following
recipe is my variation.  Both are excellent recipes to serve for company.  The difference in this one
is I use sparkling red wine and increase the amount of vegtables.  I hope you will try it and I know
you will like it and believe you are back in one of my favorite countries France!
INGREDIENTS
3 to 31/2 lb  frying chicken
1/2 cup virgin olive oil
3 oz salt pork
2/3 bottle of sparkling red wine
6 carrots peeled and cut in half
1 bulb of garlic, peeled and smashed
3 onions peeled and sliced
6 sprigs of thyme and 4 bay leaves tied
3 tbls of Millers or equivelent soup base
1/2 tsp black pepper
1/2 lb pearl onions (one can use frozen pearl onions
which re already peeled)

3/4 lb button mushrooms
1/2 cup capers
DIRECTIONS
      1. marinate the chicken overnite in
         2/3 bottle of sparkling red wine
     2. next day remove from marinate set aside
     PRE HEAT OVEN 300 DEGREES
     3. to prepare dish add oil to a large fry pan
         over medium heat
     4. add onions, garlic, tied thyme and bay leaves
         and saute in a 1/2 cup oil  and saute until onions
         and garlic are brown leave oil in the pan
     5. remove vegtables and set aside.
     6. move the chicken to about a 9" by 13" by 3" deap
         roasting pan
     7, spead the onions, garlic, and capers and wine around
         chicken
     8. bake chicken about an hour and set aside
    9. add a little more oil to fry pan and then the pearl onions, and
        mushrooms and saute until all is brown and return chicken
        to roasting pan and bake  an additional half hour 0r 45 minutes
        until temperature is 170 degrees
    10. This will serve 6 to 8 people generously