Stephanie'S Coq Au Vin

• 3 (2 to 2 1/2 lb.) chickens, cut up and floured
• 1/4 lb. bacon, chopped into small pieces
• 1/4 lb. onion, minced
• 2 cloves garlic, minced
• 15 small onions
• 1 beef bouillon cube
• 15 mushrooms, sliced
• 1 can chicken broth
• 2 c. red wine
• 2 tsp. parsley
• 1 tsp. rosemary
• olive oil and butter (for sauteing)
• 1/2 c. water

1. Brown chicken in butter and olive oil.
2. Remove chicken and set aside.
3. Brown bacon, adding onion and garlic.
4. Saute small onions in butter.
5. Add bouillon and water.
6. Cover and simmer for 15 minutes.
7. Saute mushrooms in butter and drain slightly.
8. Place chicken in two large cooking pots.
9. Pour 1/2 can chicken broth in each pot.
10. Add 1 cup of wine to each pot.
11. Add bacon, small onions and the broth they cooked in, mushrooms and seasonings.
12. Bake at 350u0b0 for 1 hour.
13. Great for company.
14. The taste improves with reheating.

chickens, bacon, onion, garlic, onions, mushrooms, chicken broth, red wine, parsley, rosemary, olive oil, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726051 (may not work)