Coq Au Vin(Chicken With Wine) - cooking recipe

Ingredients

3 to 4 lb. boiling/roasting chicken
3 Tbsp. butter
1 Tbsp. salad oil
4 oz. piece smokes streaky bacon, cubed
12 baby onions
2 sticks celery, finely chopped
2 c. mushrooms, quartered
1 garlic clove, crushed
2 Tbsp. flour
2 c. red Burgundy wine
1/2 c. plus 2 Tbsp. water
1 bay leaf
1 sprig fresh thyme or 1/4 tsp. dried thyme
salt and pepper

Preparation

Wash and dry chicken; cut up.
Melt butter in a pan with the oil.
Fry the bacon cubes until golden brown.
Remove bacon and drain.
Fry the chicken until brown, turning once.
Put the bacon and chicken into an ovenproof casserole.
Fry the onions with the celery in the pan until soft; add to casserole.
Melt a little more butter in pan; add mushrooms and cook for 2 minutes, then drain.