Coq Au Vin - cooking recipe

Ingredients

2 1/2 lb. broiler-fryer, quartered
2 Tbsp. butter or margarine
8 small white onions, peeled
1 clove garlic, crushed
1 tsp. salt
1/8 tsp. pepper
1 c. canned condensed chicken broth, undiluted
chopped parsley
6 slices bacon, diced
8 whole mushrooms
2/3 c. sliced green onion
2 1/2 Tbsp. flour
1/4 tsp. dried thyme leaves
2 c. Burgundy
8 small new potatoes scrubbed
3 whole chicken breasts, boned, halved and skinned
salt, pepper and garlic
1/4 c. flour
1/4 c. butter
1 Tbsp. chopped shallots or onions
1/2 c. dry white Bordeaux wine
1/2 tsp. dried tarragon
3/4 c. chicken broth
1/4 c. heavy cream

Preparation

Sprinkle chicken with salt, pepper and garlic.
Dredge chicken in flour.
Reserve remaining flour. Saute chicken in 3 tablespoons of butter to brown.
Transfer to a 13 x 9-inch pan.