Coq Au Vin - cooking recipe

Ingredients

1/2 lb. chicken pieces
3 slices bacon
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1 chicken bouillon cube
1/2 tsp. Italian herb seasoning
2 small onions, halved
2 carrots
3/4 c. water
1/4 lb. fresh mushrooms, sliced
1/2 c. red Burgundy

Preparation

In Dutch oven, fry bacon until crisp, remove and drain bacon. Mix flour, salt and pepper in paper bag.
Shake 2 or 3 chicken pieces in bag until coated.
Brown chicken in bacon fat; remove to warm platter.
Cut carrots diagonally into 2-inch pieces.
Using same bacon fat, cook and stir mushrooms and onions in Dutch oven until onion is tender.
Drain off fat.
Place chicken in Dutch oven.
Crumble bacon on chicken and add remaining ingredients. Heat to boil.
Reduce heat, cover and simmer until thickest chicken pieces are tender, about 30 minutes.
Serve with rice.
Yields 2 servings.