Coq Au Vin (Chicken Braised in Red Wine)

Description: Elegant but hearty chicken and wine dish. A nice blend of Burgundy, herbs, and garlic. I serve this with hot cooked noodles, crusty French bread, and a salad for a wonderful company meal. And don't forget the wine!

Ingredients:

• 3 -3 1/2 lbs broiler-fryer chickens, cut up (I remove the skin)
• 1/2 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 6 slices bacon
• 6 small onions
• 1/2 lb mushroom, sliced
• 4 carrots, halved or julienned
• 1 cup chicken broth (or 1 chicken bouillon cube dissolved in 1 cup water)
• 1 cup red Burgundy wine
• 1 garlic clove, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon thyme leaves
• 1 bay leaf
• 2 sprigs parsley (tied in cheesecloth bag, or place in teaball)

Steps:

1. Mix flour, salt and pepper and put in paper or plastic bag.
2. Drop chicken pieces into bag and shake to coat.
3. In large skillet fry bacon until crisp; drain and reserve bacon bits.
4. Brown chicken in bacon drippings.
5. Remove to a plate.
6. Add onions and mushrooms to skillet and cook until onions are tender.
7. Drain off fat.
8. Return chicken pieces to skillet (or you can place this in a large oven-proof baking dish).
9. Add remaining ingredients, including bacon bits.
10. Cover and simmer about 1 hours.
11. or until chicken is tender.
12. (Or cover and bake at 350F for 1-1 1/2 hrs).
13. Remove Bouquet Garni before serving.
14. Skim off excess fat.
15. If desired, sprinkle with snipped parsley.