Chicken in Wine (French) - Coq Au Vin

Add sophistication to a home-cooked meal with this dish that can even have a famous French Restaurant saying "Oui, oui!".

Yields:	6 servings
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	Preparation	60 minutes
	Cooking	30 minutes
	Ready In	90 minutes

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Ingredients

1 1/2	tablespoon	butter
1	tablespoon	vegetable oil
125	g	salt pork	ham, or bacon, chopped
12	each	onions
1-2	garlic	cloves	crushed
3	cups	mushrooms, canned
3	pounds	chicken	jointed, or 6 chicken pieces
1/2	cup	flour, all-purpose	seasoned
3/4	teaspoons	salt
1	x	black pepper	freshly ground
1/2	teaspoon	thyme leaves
2	whole	bay leaves
2	sprigs	parsley leaves
1/4	cup	brandy
1	bottle	red wine	prefer claret or burgundy
1	teaspoon	sugar
2	teaspoons	flour, all-purpose
1/4	cup	parsley leaves	finely chopped

Directions

Heat butter and oil in pan, fry pork, onions, garlic. Add mushrooms, fry gently, remove ingredients from pan. Dredge chicken pieces in seasoned flour and sauté in the pan for 5 - 10 minutes until well brown. Return mushrooms, onions and pork to pan, add salt, pepper, thyme, bay leaves and parsley. Cover and cook over low heat for 20 - 30 minutes.

Warm brandy, ignite and add to the pan, allow to burn for 1 minute, then extinguish by pouring in the red wine. Add sugar.

Blend flour with some of the liquid, add to dish, stir till thickened. Serve hot, garnish with finely chopped parsley and mashed potatoes.

Serves 6