Coq Au Vin

Ingredients

1 chicken, cut into pieces

3 ounces butter

1 ounce flour

1 dozen small whole white onions

1/2 bottle Burgundy

1 Tablespoon chopped parsley

pepper

1 pound raw ham

1 clove garlic, chopped

1 dozen mushrooms, sliced

1 bay leaf

1 small glass brandy

3 cloves

thyme

Process

"Put everything in pot except the wines. Stew over quick fire, shaking until chicken is light brown. Drain off fat and cook until tender. Towards the end of the cook time, add wine. Let stand overnight. Put in casserole and put in oven. Heat. Just before serving add more wine and the brandy. Put butter on top. Serve with French bread."