Classic Coq Au Vin
|Broiler fryer chicken||3 1⁄2 Pound, cut up|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄2 Pound, washed, trimmed and sliced|
|Carrots||4 , halved|
|Chicken broth||1 Cup (16 tbs)|
|Red burgundy||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Bouquet garni||1 Teaspoon|
Wash chicken and pat dry.
Mix flour, salt and pepper.
Coat chicken with flour mixture.
In large skillet, fry bacon until crisp; remove and drain.
Brown chicken in hot bacon drippings.
Push chicken to one side; add onions and mushrooms and cook and stir until onions are tender.
Drain off fat.
Crumble bacon and 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 chicken with snipped parsley.