Coq Au Vin - Chicken Braised in Red Wine Serving Size - 10 Prepared By - Yvette & Johnny Recipe Rating
			6 chicken legs 6 chicken breast 1/4 cup butter 1/4 cup flour 1/4 teaspoon pepper 1/2 lb bacon 16 small onions peeled 16 medium whole mushroom 4 carrots, halved or julienned 1/2 chopped onion 2 chicken bouillon cubes 1 cup boiling water 3 cup red Burgundy wine 2 garlic cloves crushed 2 teaspoon salt 1/2 teaspoon thyme 1 bay leaf 1 teaspoon sugar 3 tablespoon Brandy
			Place bacon pieces in a Dutch oven and cook over medium heat until bacon is crispy, then remove. Add butter and brown chicken pieces well on all sides. Remove chicken pieces and reserve. Add onions and washed mushrooms and brown lightly, Remove onions and mushroom. Drain off fat, leaving about 2 tablespoons in pan. Add garlic, onions and carrots. Cook over medium heat until onion is limp. Stir in flour and cook over medium heat about 2 minutes, stirring constantly, until flour is lightly browned. Dissolve chicken bouillon in boiling water and stir in along with wine. Season with salt, pepper and thyme. Add bay leaf and cook until mixture comes to a boil. Add sugar. Heat brandy, flame and pour over chicken pieces, onions and mushroom mixture. Return to Dutch oven. Cover tightly and bake in a 350 degree oven 45 to 60 minutes or until chicken is tender. Remove bay leaf before serving. Makes about 10 servings. TIP any left over sauce can be served ove noodles or as a gravy over crisp baked chicken pieces.