Coq Au Vin: 1969

By Food52
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3 chicken breasts, halved

6 chicken legs

pinches salt and pepper

24 mushrooms

24 tiny boiling onions

1/4 cup unsalted butter

1/4 pound thick, fatty bacon

1 teaspoon light brown sugar

1 clove garlic, minced

1/4 cup brandy

2 cups dry red wine (drinkable)

2 cups chicken broth

1 teaspoon thyme leaves

1 bay leaf

2 sprigs parsley (fresh)

1 tablespoon butter

1 tablespoon all purpose flour

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