Hemlock's Recipes Coq au Vin Chicken in Red Wine

To serve 3... Ingredients 2 Spring onions 2 Bacon slices, cut up 9 Chicken breasts/legs/wings, skinned 12 Small white onions 1 bottle or more Dry Red Wine (Chambertin or Burgundy) 1/2 teaspoon Thyme 4 Cloves minced garlic 1/4 pound Mushrooms 2 tablespoons Butter 2 cups Chicken Stock (if possible, but not essential) Fresh Parsley Cornstarch (if you want it thick) Salt Cold water Method Marinate chicken overnight in wine and thyme (take your thyme) Chop just the white part of the spring onion. Saute with bacon in a huge pot with olive oil. Add dried-off chicken. Season with salt and thyme. Brown on all sides. Peel whole onions. Cut a small cross in root end of each. Brown in the pot Pour wine into pot, stir well to dissolve brown bits. Add chicken stock. Add garlic. Cover. Cook on low for a couple of hour. Slice mushrooms. Add to pot.  Turn heat on high. When juices bubble, stir in cornstarch/water blend if you want it gooey.  Cook until thickened. Sprinkle with chopped parsley Serve with runner beans and boiled potatoes

A classic Provence dish Traditionally, you would take 1 tough old rooster (cut into pieces), and brown it in oil and a bit of bacon.  To impress onlookers, flambe it (pour burning cognac onto it). Then add 1 bottle of red wine, some onions, mushrooms, garlic and herbs - and stew

Variations Pad it out with carrot Marjoram or oregano would do as well as thyme Lemon juice might add something, though shouldn't really be necessary Could be served with pasta or even rice.