Coq Au Vin a La Bonne Femme

Rinse chicken, rub dry with kitchen towel and divide into pieces.

In hot butter fry the chicken pieces with the very finely chopped onions.

In a second saucepan, heat the remaining butter, stir in the flour and mix well with a little red wine, taking care not to make the sauce too brown. Gradually add all the red wine to the sauce and pour this hot sauce over the chicken pieces.

Cut the bacon into fine cubes, the mushrooms into narrow leaves, add to the chicken form and season with salt, parsley, pepper and a few drops of juice of a lemon.

Do it on a small frying pan for 1 to 2 hours, depending on the size of the chicken.

Skim off the fat before serving. Bring to the table hot in a saucepan.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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