This is a very old recipe. I remember that it was a favorite dish in the 60th when we were entertaining college professors at our homes or apartments.

Chicken in Wine-French Coq Au Vin
(6 servings)

1 1/2 tb Butter
1 tb Oil
125 g Salt pork, ham or bacon, chopped
12 Button onions
1 To 2 cloves garlic, crushed
3 c Button mushrooms
1 Chicken, jointed or 6 chicken pieces
1/2 c Seasoned flour
3/4 Level teaspoon salt
Freshly ground black pepper
1/2 tsp Thyme
2 Bay leaves
2 Sprigs parsley
1/4 c Brandy
1 small Bottle red wine(claret or burgundy)
1 Level teaspoon sugar
2 Level teaspoons flour
1/4 c Finely chopped parsley

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 saute 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