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CHICKEN IN WINE (COQ AU VIN) 
2 sm. chickens, cut up
4 tbsp. butter
2 tbsp. brandy
18 sm. white onions
1/4 lb. mushrooms
1 c. chicken stock (can use chicken cubes)
2 tbsp. flour
1 tbsp. tomato paste
1/4 c. red wine
Salt and pepper to taste

Brown chicken in hot butter. Pour brandy over chicken and light it. When finished burning remove chicken from pan and saute onions and mushrooms in pan. Add stock and remove from heat. Stir in flour until smooth. Add tomato paste and wine. Stir while heating to a boil. Add chicken and simmer until tender, about 2 hours. Serve with white rice or noodles.
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