Chicken in Burgundy (Huhn in Burgunder)

1 3-lb broiler-fryer

2 strips of bacon

5 small onions

5 tbls butter

1/2 tbls flour

2 cups Burgundy

1 jigger cognac

1 bay leaf

1 piece of parsley

1 small stalk of thyme salt, pepper, nutmeg

1/2 cup button mushrooms, chopped


Cut up chicken. Chop up bacon, place in a casserole with onions and butter, and heat thoroughly. Remove and save onions and bacon. Put chicken meat in the casserole, sprinkle with flour and fry, turning frequently, until golden brown. Add Burgundy, cognac and seasonings. Cover and bake in moderate (350) oven for another 30 minutes. Remove meat and keep warm. Strain sauce through fine sieve. Add onions and bacon, mushrooms, additional butter. Reheat and pour hot over the chicken pieces.