'Coq au Vin'

                      prep  time - 22 minutes **** cook time -30 minutes

Chicken :

1  broiler-fryer  (3 1/2 to 4 pounds) cut up

2  tablespoons olive oil

1/2  teaspoon sugar

1/2  cup water

12  small  white onions , peeled  (  8 oz  pkg. frozen  small onions)

4  large mushrooms ( optional) stemmed and quartered

1 medium-size  yellow onion, finely chopped

3  cloves garlic , finely chopped

1/2  teaspoon dried thyme, crumbled

1  1/4 cups fruity dry red wine

2  whole bay leaves

3/4  teaspoon salt

3/4  teaspoon black pepper

1  teaspoon cornstarch bleanded with 2 tablespoons dry red wine.

Toast Garnish recipe at bottom:

1)   Divide the chicken wings at the joints into 3 pieces . Skin and bone the breasts . Skin the back, legs and thighs but do not bone.

2)   In a large saucepan over high heat , bring  1 tablespoon of the oil  ,sugar and water to boil .Add white onions and cook until water evaporates and onions start browning  --about 4 minutes . Reduce heat to moderately high and continue  cooking until onions are well browned. Add mushrooms (optional) and suate for 1 minute , cover and set aside.

3)   In a large skillet over moderately high heat ...heat the remaining  1 tablespoon oil 2 minutes . Add wings and suate until lightly browned -- 2 to 3 minutes. Add leg pieces and brown 2 to 3 minutes on each side . Add breasts and back and brown 2 minutes on each side . Remove chicken; set aside.

4)  Add yellow onion to skillet and saute for 1 minute . Add garlic and saute about 10 seconds . Add wine , thyme, bay leaves , salt and pepper and   bring to a boil. Return drumsticks , thighs, and wings to the skillet  and simmer , covered 8 minutes . Add breasts and back and simmer 7 minutes more.

5)   Add cornstarch mixture to the skillet and stir until jucies thicken --- about 3 minutes. Add reserved white onions and mushrooms along with their  juices and remove from heat . Remove and discard any bay leaves.

6)  Cut breasts in half and serve 1 piece of breast , 1 drumstick or thigh , 1 piece of wing  and 2   pieces of toast per person . sprinkle with parsley .

Toast for garnish:

4  slices firm white bread

2  teaspoon olive oil

2  tablespons finely chopped parsley

1)  Preheat the oven to 400*F .Halve each slice of bread diagonally into  2  triangles

2)   Spread the oil on  a cookie sheet and press bread into the oil so it's moistened on both sides . bake uncovered until brown ---- 5 to 6 minutes.

3)   Just before serving , dip one end of each piece of toast into sauce  , then into chopped parsley . Garnish each serving with 2 pieces , arranged parsley side up.

Heart Healthy