1 roasting chicken, disjointed 1 teaspoon salt Dash pepper 2 tablespoons flour 3 tablespoons vegetable oil 6 whole small onions 1 clove garlic, minced 1 can (4 oz.) sliced mushrooms 1 1/2 to 2 cups red wine 1 teaspoon whole coriander or 1 large bay leaf 1/4 cup minced parsley 3 green onions, sliced
Coat chicken with seasoned flour. Brown in heavy skillet in hot vegetable oil. Remove. Add onions and garlic, cook until tender. Add remaining ingredients and chicken. Cover, simmer for 2 hours till chicken is tender. Serve over rice. 6 servings.
