Coq Au Vin(Serves 4 To 6)

• 3 to 4 oz. chunk lean bacon
• 2 Tbsp. butter
• 2 1/2 to 3 lb. cut up frying chicken
• salt and pepper
• 1/4 c. cognac
• 3 c. Burgundy
• 1 to 2 c. chicken stock
• 1/2 Tbsp. tomato paste
• 2 cloves garlic, crushed
• 1/4 tsp. thyme
• 1 bay leaf
• 3 Tbsp. flour
• 2 Tbsp. butter
• 12 to 24 small onions
• 1/2 lb. mushrooms

1. Remove bacon and cut into squares.
2. Simmer for 10 minutes. Rinse in cold water; dry.
3. In electric skillet, saute bacon slowly in 2 tablespoons butter.
4. Dry chicken and brown thoroughly.
5. Add bacon pieces and season with salt and pepper.
6. Add cognac and ignite, shaking pan to coat chicken.
7. Add Burgundy, chicken stock, tomato paste, garlic, thyme and bay leaf.
8. Cook rapidly until liquid is about 2 1/4 cups.
9. Blend flour and 2 tablespoons butter. Beat into liquid and stir until thickened.
10. While chicken is cooking, prepare the following.

chunk lean bacon, butter, chicken, salt, cognac, burgundy, chicken stock, tomato paste, garlic, thyme, bay leaf, flour, butter, onions, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=459065 (may not work)