Coq Au Vin

This is my grandmother's recipe and it always reminds me of her when I make it.

• Ready In: 1 hr 10 mins
• Serves: 4-5

Ingredients

• 1 (2 -3 lb)  roasting chickens, cut up
• 3  tablespoons butter or 3  tablespoons olive oil
• 1⁄4 lb bacon, chopped finely
• 3⁄4 cup green onion, chopped
• 1  carrot, sliced
• 1  garlic clove, peeled
• 2  tablespoons flour
• 2  tablespoons  minced parsley
• 1⁄2 teaspoon marjoram
• 1⁄2 bay leaf
• 1⁄2 teaspoon ground pepper
• 1 1⁄2 cups dry red wine
• 1⁄2 lb  sliced mushrooms

Directions

1. Melt butter in large saute pan or stock pot. Add the bacon, onion, carrot and garlic; brown lightly. Push vegetables aside and brown the chicken.
2. Stir in the flour and herbs, then add the wine. Simmer on low heat for 1 hour, covered.
3. During the last 5 minutes of cooking add the mushrooms. Skim off the excess fat and serve.