COQ AU VIN

Ingredients:

• 3-3½ lb. broiler-fryer chicken, cut up
• ½ cup Gold Medal flour
• 1 tsp. salt
• ¼ tsp. pepper
• 6 slices bacon
• 6 small onions
• ½ lb. mushrooms, sliced
• 4 carrots, halved
• 1 cup chicken broth
• 1 cup red Burgundy wine
• 1 clove garlic, crushed
• ½ tsp. salt
• Bouquet garni (see below)

Bouquet Garni:

• ½ tsp. crushed thyme leaves
• 2 large sprigs parsley
• 1 bay leaf

Instructions:

1. Wash and pat dry the chicken. Mix flour, salt, and pepper; coat chicken with the mixture.
2. Fry bacon until crisp in a large skillet. Drain and set aside.
3. Brown chicken in bacon drippings. Push chicken aside, add onions and mushrooms, and cook until tender.
4. Drain fat and stir in bacon, broth, wine, garlic, salt, and bouquet garni.
5. Cover and simmer for 1 hour or until chicken is tender. Remove bouquet garni before serving.
6. Skim off fat, sprinkle with parsley if desired, and serve.