Brittany Coq Au Vin

• 1 broiler/fryer chicken, cut in pieces
• 1 stick butter or margarine
• 1 large onion, sliced
• 2 cloves garlic, chopped
• 1/3 c. cognac/brandy
• 2 Tbsp. flour
• 2 c. red wine
• 1/2 c. water
• pinch of thyme
• 1 bay leaf
• 24 pre-soaked prunes
• 1 lb. mushrooms
• salt and pepper to taste

1. In skillet, brown cut up chicken in butter or margarine, adding more butter or margarine if needed.
2. Add sliced onion and garlic to chicken.
3. Add cognac and heat until just warm.
4. Sprinkle flour over the chicken; mix and stir.tour water and wine over chicken to cover.
5. Add thyme, bay leaf and prunes.
6. Bring to boil and simmer 45 minutes.
7. During the last 15 minutes, add mushrooms and salt and pepper.
8. Remove bay leaf.
9. Serve with French bread.
10. Serves 4.

chicken, butter, onion, garlic, cognacbrandy, flour, red wine, water, thyme, bay leaf, prunes, mushrooms, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=8683 (may not work)