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Coq au Vin
1 chicken, cut into 9 pieces
2 tbsp unsalted butter
10 oz pearl onions, peeled
4 slices bacon, cut into 10cm pieces
1 tbsp flour
3/4 cup of chicken stock
1 bouquet garni
2 cups of red wine
1 tbsp red wine vinegar
Salt and pepper, garlic
Brown the chicken in the butter in a frying pan over moderate heat. Place chicken in a heavy casserole.
Brown the onions and bacon in the frying pan and add to the chicken.
Add the flour and stir well.
Add stock, bouquet garni, wine, salt and pepper. Stir and pour over the chicken. Cover and simmer 30 minutes.
Add the red wine vinegar. Degrease the sauce before serving.