Coq Au Vin(Chicken With Wine)

• 3 to 4 lb. boiling/roasting chicken
• 3 Tbsp. butter
• 1 Tbsp. salad oil
• 4 oz. piece smokes streaky bacon, cubed
• 12 baby onions
• 2 sticks celery, finely chopped
• 2 c. mushrooms, quartered
• 1 garlic clove, crushed
• 2 Tbsp. flour
• 2 c. red Burgundy wine
• 1/2 c. plus 2 Tbsp. water
• 1 bay leaf
• 1 sprig fresh thyme or 1/4 tsp. dried thyme
• salt and pepper

1. Wash and dry chicken; cut up.
2. Melt butter in a pan with the oil.
3. Fry the bacon cubes until golden brown.
4. Remove bacon and drain.
5. Fry the chicken until brown, turning once.
6. Put the bacon and chicken into an ovenproof casserole.
7. Fry the onions with the celery in the pan until soft; add to casserole.
8. Melt a little more butter in pan; add mushrooms and cook for 2 minutes, then drain.

boilingroasting chicken, butter, salad oil, bacon, onions, celery, mushrooms, garlic, flour, red burgundy wine, water, bay leaf, thyme, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=368099 (may not work)