Coq Au Vin
|Broiler fryer chicken||3 1⁄2 Pound, cut up|
|Flour||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄2 Pound, sliced|
|Carrots||4 , halved|
|Chicken broth||1 Cup (16 tbs)|
|Red burgundy||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), crushed|
Wash chicken and pat dry.
Mix flour, salt and pepper.
Coat chicken with flour mixture.
In large skillet, fry bacon until clisp, drain and set aside.
Brown chicken in hot bacon drippings.
Push chicken aside.
Add onions and mushrooms and cook.
Stir until onions are tender.
Drain off fat.
Crumble bacon, stir in with remaining ingredients.
Cover, simmer about 1 hour or until chicken is tender.
Remove Bouquet Garni before serving.
Skim off excess fat.
If desired, sprinkle with snipped parsley.