Coq au Vin

1 3lb Frying Chicken

2 Tbs Butter

1 Tbs Oil

6 small white onions, peeled

2 Tbs Flour

1 c. Red Wine

1/2 c. Chicken Broth

1/2 tsp thyme

1 Bay Leaf

1/2 tsp. salt

Black Pepper, freshly ground

1 or 2 carrots, peeled and cut in 2" lengths

6 mushroom caps

2 Tbs fresh Parsley for garnish

Dry the chicken, and brown in a skillet with combined butter and oil.

Remove and place in Dutch Oven.

Brown the onions lightly in the skillet and transfer to Dutch Oven.

Deglaze skillet with white wine and flour.

Stir in the chicken broth and spices, then transfer to Dutch Oven.

Add carrots and mushrooms and cook at 350° for one hour.