July


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	Coq au Vin Chicken in Wine Sauce






	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

Coq au Vin Chicken in Wine Sauce

Coq au Vin
Chicken in Wine Sauce