Coq Au Vin
For the Chicken
- 3 pounds chicken, boned and skinned
- 1 slice bacon, chopped
- 1 chopped onion
- 1/2 cup chopped carrot
- 1 tablespoon all-purpose flour
- 1 cup dry red wine
- 1 tablespoon snipped fresh parsley
- 1/4 teaspoon salt
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 pound fresh small whole mushrooms
In a Dutch oven, cook bacon, onion and carrot until onion is tender, but not brown.
Stir in flour.
Stir in wine all at once. Cook and stir until slightly thickened and bubbly.
Add chicken, parsley, salt, thyme and bay leaf.
Cover and simmer for 30 minutes; stir in mushrooms.
Cover and simmer
for 10 minutes more or until chicken and mushrooms are tender.