Coq au Vin.

-chef lee m. nelson

1/2 cup

bacon, cut into 1/4- by 1 1/2-inch strips (optional)

2 or more tablespoons

olive oil

2 1/2 pounds

ready-cut frying chicken, some legs, some thighs maybe three each

1/4 cup

brandy - completely optional

Salt and pepper

Fresh thyme sprigs

6 small

white onions, peeled Sometimes these are called "boiler onions."

flour

One Bottle of Cheap Pinot Noir

Can of Chicken stock

Garlic powder, if you have it

3/4 pound

fresh mushrooms, trimmed, washed, and quartered

1. Saute the bacon in a 12 in frying pan on med-high until golden brown, add salt

The reason you do this is that you want the bacon grease to cook the chicken in.

If you have the brandy, then as you're sauteing the bacon, pour a little in and light it. Use the lid to put out the flames.

Remove bacon from the pan.

2. Heat fat or oil in pan to moderately hot, add chicken, not crowding pan; turn frequently to brown nicely on all sides. Pour in the Brandy, shake pan a few seconds until bubbling hot, then ignite Cognac with a match. Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.

3. Season chicken pieces with salt and pepper; add thyme sprigs. Place onions around the chicken. Cover and cook slowly 10 minutes, turning once.

4. When the chicken is brown, move the contents of the pan to a boiling pot. Gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken. Add the browned bacon and garlic to the pan. Cover and simmer slowly 25 to 30 minutes on low heat, then test chicken; remove those pieces that are tender, and continue cooking the rest a few minutes longer. If onions are not quite tender, continue cooking them;

5. Once all the chicken and onions are removed, with the thyme, you should have a good mess of wine and chicken stock with the bacon. Add the mushrooms and a little bit of cornstarch, until the sauce is nice and thick.

6. Place the chicken pieces on the plate, with the onions - which are greatness. Then pour the sauce over the top. The sauce can also be used for mashed potatoes.