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10 to 12 chicken thighs
5 slices bacon, chopped
1/2 c. celery, chopped
1 c. carrots, minced
4 Tbsp. butter
5 Tbsp. cognac brandy
1/2 lb. mushrooms, sliced
4 cloves garlic, minced
4 shallots, sliced
1 tsp. garlic salt
1 tsp. seasoned pepper
1/4 tsp. nutmeg
2 tsp. sugar
1/4 tsp. thyme
2 bay leaves
1/2 c. parsley, minced
4 Tbsp. flour
1/4 c. dry sherry
3 bouillon cubes, in 3/4 c.
2 c. red wine
1 (1 lb.) can whole onions
4 bread slices
1/4 c. butter

Wipe chicken well with dry paper towels. In large
skillet or Dutch oven saute bacon, celery and carrots until
bacon is near crisp. Remove bacon with slotted spoon and set
aside. Add 2 tablespoons butter to Dutch oven and brown
chicken. When all pieces are done, return chicken and vegeta-
bles to pan. Heat cognac brandy and pour over chicken.
In another pan, heat remaining 2 tablespoons butter and
saute mushrooms, garlic and shallots. When golden soft, add
salt, pepper, nutmeg, sugar, thyme, bay leaves and parsley.
Simmer on low.
In bowl make a paste out of flour and white wine.
Slowly add the bouillon and then red wine. Pour over chicken
and simmer over low heat, covered, for 1/2 hour. Add onions,
cook 25 minutes or until chicken and onions are tender.
While chicken is simmering, cut rounds (3-inches) from
centers of bread slices. Cut rounds in half. In skillet melt
butter and saute bread until golden on both sides. Place
finished croutes on paper.
When Coq Au Vin is done adjust thickness and seasonings
to taste. Remove bay leaves. Turn into large serving dish.
Garnish sides with croutes, parsley or bacon slices. Serves 4.

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