Heat the pan with a little olive oil and sent her bacon, cut into strips

Periodically stirring the bacon, fry it until Golden brown, remove into a separate plate

Cut the onion into half rings. And send it into the pan, where roasted bacon, fry until Golden brown

Lay off the onions to the bacon

Next mushrooms

Cut them into wedges and send all to the same skorovoda along with chopped garlic. Fry the mushrooms for a few minutes and put the bacon in with the onions.

Now, we got to the "rooster". In our case it is chicken leg quarters.

Lay them all on the same frying pan, add pepper, salt, add a pinch of thyme and rosemary and fry for 7-8 minutes, turning occasionally.

Remove from the pan, put in a ceramic form

Add to the contents of our plates - bacon, onion and mushrooms, put a few Bay leaves and a few whole parsley sprigs (then it is to pull out the finished dish).

So, with a cock, we understand. Then comes the turn of the wine part. I must say that all of the homeland "Coq AU VIN" is Burgundy (I bet that other provinces don't agree with it), so if you have stale a bottle of Burgundy, it would be ideal (although, for example, in Alsace, they say, have traditionally used a Riesling). To prepare the sauce on skorovoda, where it was previously roasted chicken, pour 2 tablespoons of flour and fry it a couple minutes, stirring constantly. Pour the wine. If you too, like me, there is no Burgundy, pour the wine, the main thing - a decent quality (to give hails to sing "Buuuuudy, Normandy, champagne or Provence...") and cook this mixture for a few minutes - it should be slightly thicken. Pour the sauce into the chicken and put the pan in the oven, which is heated to 160 degrees.

Serve coq au vin with croutons can. To do this with pieces of bread cut off the crust and fry it in a pan with heated oil until Golden brown.

Here already and "cock" is ready to serve. Take out the sprigs of parsley, we no longer need. Served with croutons, consumed with pleasure. By the way, about what else besides the fun, you need to consume this dish. It is believed that coq au vin should be cooked in the same wine that is served on the table. Although it is believed that it is boring and last century. So do as you want!

A special thank you OLE friend, now a resident of the glorious city of the Tour, suggested the idea for this dish!