Coq Au Vin Chicken Braised In Red Wine

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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!!

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Steps

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Mix flour , salt and pepper and put in paper or plastic bag.

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Drop chicken pieces into bag and shake to coat.

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In large skillet fry bacon until crisp.

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Drain and reserve bacon bits.

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Brown chicken in bacon drippings.

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Remove to a plate.

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Add onions and mushrooms to skillet and cook until onions are tender.

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Drain off fat.

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Return chicken pieces to skillet.

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Add remaining ingredients , including bacon bits.

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Cover and simmer about 1 hours.

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Or until chicken is tender.

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Remove bouquet garni before serving.

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Skim off excess fat.

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If desired , sprinkle with snipped parsley.

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Ingredients

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broiler-fryer chickens, flour, salt, pepper, bacon, onions, mushroom, carrots, chicken broth, red burgundy wine, garlic clove, thyme leaves, bay leaf, parsley