Coq Au Vin

• 2 chickens, quartered
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 lb. butter
• 2 1/2 c. Burgundy wine
• 10 to 12 peppercorns
• 1/2 tsp. parsley
• 3 bay leaves
• 1/2 tsp. thyme
• 2 cloves garlic, smashed
• 1/4 lb. salt pork
• 1/2 to 3/4 lb. mushrooms
• 5 Tbsp. flour
• chopped onions
• 1 Tbsp. oil

1. Mix flour, salt and pepper.
2. Coat pieces of chicken.
3. Melt butter and oil in a heavy skillet.
4. Put browned chicken in shallow baking dish.
5. Retain drippings.
6. Add Burgundy, peppercorns, parsley, thyme, bay leaves, garlic, salt pork and chopped mushrooms.
7. Add chopped onions.
8. Boil liquid for 5 to 10 minutes in skillet.
9. Remove salt pork.
10. Pour over chicken.
11. Refrigerate overnight.
12. Bake at 325u0b0 for 2 hours.

chickens, salt, pepper, butter, wine, peppercorns, parsley, bay leaves, thyme, garlic, salt pork, mushrooms, flour, onions, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=812062 (may not work)