Coq Au Vin

• 2 1/2 lb. broiler/fryer pieces
• 6 slices diced bacon
• 2 Tbsp. butter
• 8 whole mushrooms
• 8 small white onions, peeled
• 2/3 c. sliced green onion
• 1 clove crushed garlic
• 2 1/2 Tbsp. flour
• 1 tsp. salt
• 1/4 tsp. dried thyme leaves
• 1/8 tsp. pepper
• 2 c. Burgundy
• 1 c. condensed undiluted chicken broth
• 8 small new potatoes, scrubbed
• parsley

1. Wash chicken and dry on paper towels. In Dutch oven, saute bacon until crisp; remove. Add butter and drippings; heat. Add chicken and brown well all over; remove. Pour off all but 2 tablespoons fat from Dutch oven.
2. Add mushrooms and white onions to Dutch oven; cook until nicely browned. Remove. Set aside with chicken. Add green onion and garlic to Dutch oven; saute 2 minutes. Remove from heat. Stir in flour, salt, pepper and thyme. Return to heat and cook, stirring constantly, until the flour is browned, takes about 3 minutes. Gradually stir in wine and chicken broth; bring to boiling, stirring. Stir in bacon, chicken pieces, onions and mushrooms. Refrigerate covered overnight. Next day, add scrubbed potatoes. Bake, covered, at 400u0b0 for one hour and 50 minutes (or until tender). Garnish with parsley. Makes 4 servings.

bacon, butter, mushrooms, white onions, green onion, garlic, flour, salt, thyme, pepper, burgundy, condensed undiluted chicken broth, new potatoes, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84163 (may not work)