Thursday, October 23, 2008

Recipe Thursday: Coq Au Vin and Snickers Salad.

I have two recipes for you this week; an entree and a dessert. I had originally thought I was going to only post the dessert; but it just seemed, not quite enough. Anyhow, enjoy and I'll be back later!

Coq Au Vin


6 half chicken breasts, skinned
1 stick butter
2 TBS oil
1 Cup water
4 TBS flour
1 cup dry red wine
1 envelope onion soup mix
1 clove garlic minced
handful fresh chopped parsley
1 bay leaf
1/2 tsp dried thyme, or couple sprigs of fresh
1/2lb sliced fresh mushrooms.

Heat 6 TBS butter and the oil in a large pan and brown the chicken breasts until golden. Remove the chicken and set aside. Mix 1/2 cup of water with flour until smooth. Add to the pan drippings with the remaining 1/2 cup of water, red wine, onion soup mix, garlic, thyme, parsley, and bay leaft. Cook and stir until smooth and thickened, scraping up all the browned bits on the bottom of the pan. Return chicken to pan and spoon the sauce over the chicken. Cover and simmer gently for about 10 minutes. Sautee the fresh mushrooms in the remaining butter. Then add the mushrooms to the chicken and cook until the chicken is done.

Snickers Salad


1 package instant vanilla pudding
1 cup milk
8 oz Cool Whip, Softened
4 apples, chopped
4 large Snickers candy bars, chopped
1 cup Spanish peanuts.


Mix the pudding and milk until smooth and thick. Add in the remaining ingredients and mix well. Refrigerate.

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