Easy Skillet Chicken with Red Wine

An easy Coq au Vin for 4

• 1 broiler fryer, cut up, about 3 to 3 1/2 pounds
• 4 slices bacon, cut in 1/2-inch pieces
• 2 tablespoons butter
• 3/4 cup chopped onions
• 8 ounces sliced mushrooms
• 1/2 cup chopped green onion
• 2 cloves garlic, crushed and minced
• 2 tablespoons flour
• 2 cups dry red wine
• 2 tablespoons chopped fresh parsley
• dash dried leaf thyme, crushed
• salt and pepper

Season chicken with salt and pepper. In a large skillet, cook bacon until crisp; remove bacon and set aside. To the bacon drippings in skillet add butter; brown chicken slowly until all sides are golden brown.

Add the 3/4 cup onion and mushrooms; sauté until tender. Add green onion and garlic. Pour off all but 2 tablespoons of the fat; blend in the flour then gradually add the wine. Cook, stirring constantly, until sauce is thickened and bubbly. Add parsley and thyme. Cover and simmer 30 minutes, or until chicken is tender and juices run clear. Serve with a garnish or parsley, if desired.
Skillet chicken recipe serves 4.