Coq Au Vin for 2

• 3 slices bacon
• 14 cup all-purpose flour
• 12 teaspoon salt
• 18 teaspoon pepper
• 1 12 lbs chicken pieces (legs, thighs, breasts)
• 14 lb fresh mushrooms, sliced
• 2 small onions, cut into halves
• 2 carrots, cut diagonally into 2-inch pieces
• 1 teaspoon instant chicken bouillon or 1 chicken bouillon cube
• 12 teaspoon italian seasoning
• 34 cup water
• 12 cup red Burgundy wine
• snipped parsley

1. In Dutch oven or 3 quart saucepan, fry bacon until crisp; remove and drain.
2. Mix flour, salt and pepper in plastic or paper bag.
3. Shake chicken, 2 or 3 pieces at a time, in bag until coated.
4. Brown chicken in bacon fat; remove to warm platter.
5. Cook and stir mushrooms and onion in Dutch oven until onion is tender.
6. Drain off fat.
7. Place chicken in Dutch oven; crumble bacon on chicken and add remaining ingredients except parsley.
8. Heat to boiling.
9. Reduce heat; cover and simmer until thickest chicken pieces are tender, about 30 minutes.
10. Sprinkle parsley on top.

bacon, flour, salt, pepper, chicken, mushrooms, onions, carrots, instant chicken, italian seasoning, water, red burgundy wine, parsley

Taken from www.food.com/recipe/coq-au-vin-for-2-265369 (may not work)