Coq Au Vin

• 5 lbs roasting chickens, cut up
• 13 cup flour
• 1 tablespoon butter
• 12 white pearl onions, peeled
• 14 cup chopped ham (or bacon)
• 1 garlic clove, minced
• 1 12 teaspoons salt
• 14 teaspoon fresh ground black pepper
• 14 teaspoon dried thyme
• 2 tablespoons minced parsley
• 1 bay leaf
• 1 12 cups red wine
• 8 button mushroom caps

1. Preheat oven to 325 degrees F. (Note that this can also be cooked on top of the stove.
2. ).
3. Roll chicken in flour; brown in butter in a skillet over moderate heat.
4. Place chicken in a heavy, buttered casserole.
5. Brown the onions in the remaining fat in the skillet.
6. Add to chicken with ham or bacon.
7. Add garlic, salt, pepper, thyme, bay leaf and parsley.
8. Add wine.
9. Cover; bake for 2 hours until chicken is tender, or cook on stovetop over very low heat.
10. (I don't know how long the stovetop cooking takes).

roasting chickens, flour, butter, white pearl onions, ham, garlic, salt, ground black pepper, thyme, parsley, bay leaf, red wine, mushroom caps

Taken from www.food.com/recipe/coq-au-vin-268172 (may not work)