Coq Au Vin (Chicken with Wine)

Ingredients:

1 - 3 lb. Chicken, cut into 8 pieces
1/2 cup flour
1/2 tsp. nutmeg
1 tsp. salt
6 tbsp. olive oil
1/2 cup celery, chopped
1/2 cup onion, chopped
2/3 cup chopped ham
1 bay leaf
1/2 tsp. thyme
1/4 tsp. garlic, minced
2 tsp. salt
4 whole cloves
12 pearl onions
18 button mushroom caps
1/4 cup of brandy
1-1/4 cups of red wine
1-1/2 tbsp. flour

Procedu

Lightly rinse the chicken under cool running water. Add the nutmeg and
salt to the flour and dredge the chicken in it.

Shake off any loose flour and cook the chicken in the olive oil until
browned. Transfer to a casserole dish that has a cover.

Sauté the celery and onions in the same pan until golden brown. Stir
in the next 5 ingredients and mix well for one minute, add to
casserole dish.

Stick one of the pearl onions with the cloves. Add that onion,
mushrooms and remaining onions to the casserole.

Pour the brandy in the dish and carefully ignite it. Once it has
burned off, add 1 cup of the wine, cover and cook in a preheated oven
of 350 degrees for 1-1/2 hours.

Blend flour with the remaining quarter cup of wine, stir into the
liquid in the casserole thoroughly and return to oven for an
additional 5 minutes until the sauce has thickened.

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