Coq Au Vin Fave!

Yield: 5 Servings
My mother loved making this dish when she entertains. Its got a good amount of prep work ahead of it, but once its going it can be pretty well left alone.


  • 3 lb broiler-fryer chicken, cut up
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 6 slices bacon
  • 6 small onions
  • 1/2 pound mushrooms, sliced
  • 4 carrots, halved
  • 1 cup chicken broth
  • 1 cup red burgundy
  • 1 clove garlic, crushed
  • 1/2 tsp salt
  • 1/2 tsp crushed thyme
  • 2 large sprigs parsley
  • bay leaves


BOUQUET GARNI: thyme, bay leaf and parsley in cloth cheese bag or teaball.

Wash chicken and pat dry. Mix flour, salt and pepper; coat chicken with flour mixture.

In large skillet, fry bacon until crisp; drain and set aside.

Brown chicken in hot bacon drippings. Push chicken aside; add onions and mushrooms and cook and 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.