This is a version of that French classic Coq au Vin. If you want to show off at the dinner table, call it that. If you're serving up food for finicky eaters who might balk at anything more French that French fries, just call it "chicken."
Recipe source: www.dianaskitchen.com
Yield: 4 servings
1 broiler fryer, cut up, about 3 to 3 1/2 pounds
Never miss a local story.
4 slices bacon, cut in 1/2-inch pieces
2 tablespoons butter
3/4 cup chopped onions
8 ounces sliced mushrooms
1/2 cup chopped green onion
2 cloves garlic, crushed and minced
2 tablespoons flour
2 cups dry red wine
2 tablespoons chopped fresh parsley
dash dried leaf thyme, crushed
salt and pepper
Season chicken with salt and pepper. In a large skillet, cook bacon until crisp; remove bacon and set aside. Add butter to bacon drippings and brown chicken slowly until all sides are golden brown.
Add the onion and mushrooms; sautÃ© until tender. Add green onion and garlic. Pour off all but 2 tablespoons of the fat; blend in the flour then gradually add the wine. Cook, stirring constantly, until sauce is thickened and bubbly. Add parsley and thyme. Cover and simmer 30 minutes, or until chicken is tender and juices run clear. Serve with a garnish or parsley, if desired.