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Coq au Vin Blanc

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(Chicken in White Wine)

2 chickens, about 3 pounds each, cut up
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 medium onions, sliced very thin
1/2 pound mushrooms (optional)
2 tablespoons flour
1/4 cup chicken broth
3/4 cup dry white wine

Sprinkle the chicken with salt and pepper and sauté in butter for about 20 minutes. Add onions and cook 5 minutes; then add mushrooms, if you wish, and cook 3 minutes longer. Blend the flour with broth and stir in, add the wine, cover and simmer about 20 minutes, until the chicken is tender. Garnish with parsley. Makes 6 servings.


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