CHICKEN COQ AU VIN (From The Devon Gables, Bloomfield Hills, Michigan)

3-31/2 lb. broiler-fryer chicken, cut up
1/2 c. all purpose flour*
1 t. salt
1/4 t. pepper
6 slices bacon
6 small onions
1/2 lb. mushrooms, washed, trimmed and sliced
4 carrots, halved
1 c. chicken broth
1 c. red Burgundy wine
1 clove garlic, crushed
1/2 t. salt
Bouquet Garni (below)

Wash chicken and pat dry. Mix flour, salt and pepper. Coat chicken with flour mixture. In large skillet, fry bacon until crisp; remove and drain. Brown chicken in hot bacon drippings. Push chicken to one side, add onions and mushrooms; cook and stir until onions are tender. Drain off fat. Crumble bacon and add with remaining ingredients. Cover and simmer about 1 hour or until chicken is tender. Remove Bouquet Garni before serving. Skim off excess fat. If desired, sprinkle chicken with snipped parsley.
(4 servings)

Bouquet Garni:
Tie 1/2 t. thyme leaves, 1 bay leaf and 2 large sprigs parsley in cheesecloth bag.

*If using self rising flour, decrease salt to 1/2 t.

Oct. '90