Coq Au Vin

Ingredients

• 2 12 lb broiler-fryer quartered
• 2 Tbsp butter or margarine
• 8 small white onions peeled
• 1 clove garlic crushed
• 1 tsp salt
• 18 tsp pepper
• 1 c canned condensed chicken broth undiluted
• chopped parsley
• 6 slices bacon diced
• 8 whole mushrooms
• 23 c sliced green onion
• 2 12 Tbsp flour
• 14 tsp dried thyme leaves
• 2 c Burgundy
• 8 small new potatoes scrubbed
• 3 whole chicken breasts boned halved and skinned
• salt pepper and garlic
• 14 c flour
• 14 c butter
• 1 Tbsp chopped shallots or onions
• 12 c dry white Bordeaux wine
• 12 tsp dried tarragon
• 34 c chicken broth
• 14 c heavy cream

Directions

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