Chicken in Wine (French) - Coq Au Vin

Ingredients1 1/2tablespoonbutter 1tablespoonoil 125gramssalt pork, ham, or bacon, chopped 12eachbutton onions 1-2 garliccloves, crushed 3cupbutton mushrooms 1eachchicken, jointed, or 6 chicken pieces 1/2cupseasoned flour 3/4teaspoonsalt 1 pepper, freshly ground 1/2teaspoonthyme 2eachbay leaves 2eachsprigs parsley 1/4cupbrandy 1smbottle red wine(claret or burgundy) 1teaspoonsugar 2teaspoonflour 1/4cupparsley, finely choppedDirections:Heat butter and oil in pan, fry pork, onions, garlic. Add mushrooms, fry gently, remove ingredients from pan. Dredge chicken pieces in seasoned flour and saute in the pan for 5 - 10 minutes until well brown. Return mushrooms, onions and pork to pan, add salt, pepper, thyme, bay leaves and parsley. Cover and cook over low heat for 20 - 30 minutes.Warm brandy, ignite and add to the pan, allow to burn for 1 minute, then extinguish by pouring in the red wine. Add sugar.Blend flour with some of the liquid, add to dish, stir till thickened. Serve hot, garnish with finely chopped parsley and mashed potatoes.Serves 6