Recipe: Coq au Vin (Better Homes and Gardens, 1970's)

COQ AU VIN

4 slices bacon, cut in small pieces
2 tablespoons chopped onion
1 (2 1/2 - to 3-pound) broiler-fryer chicken, cut up
8 shallots or small whole onions
1/2 cup coarsely chopped carrot
1 clove garlic, minced
2 tablespoons brandy (cognac)
1 pint fresh mushrooms, sliced
2 tablespoons butter or margarine
3 to 4 sprigs parsley
1 medium bay leaf
1/4 teaspoon dried thyme
1 celery branch with leaves, cut up
2 cups burgundy

In a skillet, brown bacon and chopped onion; remove.

Add chicken; brown slowly in bacon drippings; remove chicken.

Add shallots, carrot, garlic, and brandy to skillet; cook about 3 minutes.

Cook mushrooms in butter.

Make Bouquet Garni: In a tea ball or cheesecloth bag combine parsley, bay leaf, thyme, and celery. Place in a 2-quart casserole.

Arrange chicken, vegetables, and mushrooms in layers in the casserole.

Add wine to the skillet; heat to boiling and stir to loosen the crusty brown bits. Pour mixture over casserole.

Cover; bake in 350 degree F oven for 2 hours. Remove Bouquet Garni.

Makes 4 servings
Source: Recipe magazine: Better Homes and Gardens All-Time Favorites, 1971 (label on front of magazine: Free when you buy Prell shampoo)