Coq Au Vin

Recipe courtesy of Chef Bob Richard

3 pounds chicken breast , quartered
1 onion , sliced
1 carrot, sliced
3 tablespoons , flour
½ teaspoon salt
4 slices bacon or salt back
½ pound mushrooms, sliced
1 cup red wine
1 garlic clove, minced
2 teaspoons minced parsley
1 teaspoon fresh basil, chopped
1 small bay leaf
12 ounces pearl onions, cooked and drained
¼ cup brandy
8 ounces Provimi All American Demi Glace

Coat chicken, onion, and carrot in mixture of flour, salt, and pepper; set aside. Sauté mushrooms in bacon drippings; remove and set aside. Brown the chicken a few pieces at a time and set aside. Brown onions and carrots. Return all chicken to an 8 quart pot along with onions and carrots. Combine wine,garlic,parsley,basil, and bay leaf; pour over chicken. Cover the pot and simmer over low heat for 30 minutes. Remove chicken and vegetables to a warm dish. Add mushrooms and pearl onions to liquid and simmer until heated through; Add brandy and Demi Glace and bacon. Thicken if necessary. Pour sauce over chicken and vegetables.

Serves 4 to 6 people