red or white). This came as Sutter Home Merlot, which
although you may shudder at the name, was not too bad,

I have previously had Merlot and had decided that it was the one variety
of red wine that I did not like. BUT, I did like this bottle. Maybe I
just don't like more expensive Merlot :-}}

Merlot encompasses a wide range of styles, as
much as Zinfandel (there actually is a white
Merlot, which tastes not unlike white Zin). As
I've said, probably the single greatest wine
known to me was a Merlot. There are of course
execrable ones, as well.

OK -- just eliminate the second ingredient :-}}
Title: Coq Au Vin Rouge
1/4 lb Thick bacon
1 pk Boneless, skinless chicken
-breasts (about 1 lb)
1 pk Boneless, skinless chicken
-thighs (about 1 lb)

In fact, losing the boneless skinless
part would also be a good idea.

---------- Recipe via Meal-Master (tm) v8.01

Title: Chicken in Wine (French) - Coq Au Vin
Categories: Poultry, French
Yield: 6 servings

1 1/2 tb Butter Freshly ground black
pepper
1 tb Oil 1/2 ts Thyme
125 g Salt pork, ham or bacon, 2 Bay leaves
-chopped 2 Sprigs parsley
12 Button onions 1/4 c Brandy
1 To 2 cloves garlic, crushed 1 sm Bottle red wine(claret
or
3 c Button mushrooms -burgundy)
1 Chicken, jointed or 6 1 Level teaspoon sugar
-chicken pieces 2 Level teaspoons flour
1/2 c Seasoned flour 1/4 c Finely chopped parsley
3/4 Level teaspoon salt

1. heat butter and oil in pan, fry pork, onions, garlic

2. add mushrooms, fry gently, remove ingredients from pan

3. dredge chicken pieces in seasoned flour and saute in the pan for 5 -
10
minutes until well brown.

4. return mushrooms, onions and pork to pan, add salt, pepper, thyme,
bay
leaves and parsley.

5. cover and cook over low heat for 20 - 30 minutes.

6. warm brandy, ignite and add to the pan, allow to burn for 1 minute,
then extinguish by pouring in the red wine. add sugar.

7. blend flour with some of the liquid, add to dish, stir till
thickened.
serve hot, garnish with finely chopped parsley and mashed potatoes.

source unknown; not unlike what I'd do, but I don't
see the point of the sugar. If I wanted a bit of
sweet, I'd likely add a carrot or two - M's note

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