Coq Au Vin Rouge (Chicken In Red Wine) - cooking recipe

Ingredients

semi-boneless breasts, thighs and drumsticks
flour
vegetable oil
thyme
salt and pepper
Burgundy wine

Preparation

Dredge chicken in flour; season and brown in hot oil.
When browned, drain on brown paper or paper towels.
Put in deep pot (crock-pot if you have one).
Pour approximately 3/4 cup wine over.
Cover and cook approximately 1 1/2 to 2 hours.
Add more wine to taste and serve with mashed/baked potatoes or fluffy rice. Can be prepared a day ahead.
The drunker the chicken, the better!