Recipe: Coq au Vin (using onions, mushrooms and red wine, Wesson, 1960's)

COQ AU VIN

1 roasting chicken, cut up
1 tsp. salt
Dash pepper
2 tbsp. flour
3 tbsp. Wesson oil
6 whole small onions
1 clove garlic, minced
1 (4 oz.) can sliced mushrooms
1 1/2 to 2 cups red wine
1 tsp. whole coriander or 1 large bay leaf
1/4 cup minced fresh parsley
3 green onions, sliced
Hot cooked rice (for serving)

Coat chicken with flour seasoned with the salt and pepper. Brown in heavy skillet in hot oil. Remove.

Add onions and garlic, cook until tender.

Add remaining ingredients, except rice. Add chicken. Cover, simmer 2 hours till chicken is tender.

Serve over rice.

Makes 6 servings
Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's