Coq au Vin

• few chicken legs, wings
• 2 onions
• 2 cloves garlic
• 200 g champignons
• 200 g bacon
• flour
• 1/2 bottle red wine
• 50 ml Cognac
• 4 tablespoon butter
• herbs de Provence
• salt, pepper

1. Cut the bacon into stripes. Remove the fat. Quarter onions into chunks.
2. Melt the butter in a fryingpan. Cover chicken with a flour and fry on all sides.
3. When the chicken is browned put it in a pot. Add onions, garlic, bacon, mushrooms. Sprinkle with herbes de Provence, salt and pepper.
4. Warm the cognac in a saucepan. Light the cognac and flambez the chicken (pour on the burning cognac).
5. When the flames die, pour in the red wine. Cover the pot and bring to a boil. Mix.
6. Preheat the oven to 135 Celsius degrees.
7. Cook in the oven for app. an hour.
8. You can also simmer chicken instead of baking in the oven.