Coq au Vin I

Description
Makes 4 to 6 servings

Ingredients

 * 8 slices bacon, cut into ½-inch pieces
 * 1 x 3- to 3½-pound frying chicken, cut up and skinned, if desired
 * 1 cup onion, chopped
 * 1 cup fresh sliced mushrooms
 * 2 tablespoons chopped fresh parsley
 * ½ teaspoon dried thyme leaves
 * 2 cloves garlic, minced
 * ¼ cup flour
 * 1½ cups dry red wine
 * 3 cups cooked rice
 * parsley, if desired

Directions

 * 1) Cook bacon in large skillet or Dutch oven until crisp. Remove bacon from skillet.
 * 2) Brown chicken in hot Bacon drippings, turning to brown all sides; drain.
 * 3) Place chicken in 2½- to 3-quart casserole; sprinkle with bacon.
 * 4) Combine onion, mushrooms, 2 tablespoons parsley, thyme and garlic in same skillet.
 * 5) Cook over medium heat until thoroughly heated, stirring occasionally.
 * 6) Stir in flour. Gradually stir in wine. Cook until mixture boils and thickens, stirring constantly.
 * 7) Pour over chicken and bacon in casserole.
 * 8) Cover; bake at 400 °F for 40 to 50 minutes or until chicken is fork tender and juices run clear.
 * 9) Sprinkle with parsley. Serve over rice.