2 1/2 lb. broiler fryer, quartered, skinned
4 bacon slices, diced
2 tbsp. butter
12 sm. white onions, peeled
12 sm. whole mushrooms
2/3 c. sliced green onions
1 clove garlic, crushed
2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried thyme leaves
2 c. Burgundy
1 c. canned chicken broth
8 sm. new potatoes, scrubbed
Chopped parsley

1. Day before, wash chicken and pat dry with paper towels.

2. In 3 quart Dutch oven, over medium heat, saute bacon until crisp. Remove bacon; drain on paper towels.

3. Add butter to bacon drippings; heat. In hot fat, brown chicken quarters well on all sides. Remove chicken when browned; set aside.

4. Pour off all but 2 tablespoons fat. Add white onions, mushrooms, green onions and garlic to Dutch oven. Over low heat, cook, covered and stirring occasionally, 10 minutes.

5. Remove from heat; stir in flour, salt, pepper and thyme. Gradually add burgundy and chicken broth; bring mixture to boiling, stirring.

6. Remove from heat. Add potatoes, chicken and bacon to Dutch oven; mix well. Cover and refrigerate overnight.

7. Next day, about 2 hours before serving time, preheat oven to 400 degrees.

8. Bake coq au vin, covered, about 1 hour and 50 minutes, or until chicken and potatoes are tender.

9. Sprinkle top with chopped parsley. Makes 4 servings.