Coq Au Vin

1 - 3 lb. fryer cut into serving pieces

1/4 cup flour

Salt and pepper to taste

Dash of nutmeg and paprika

2 Tbsp. butter

6 grn. onions, sliced

1 sm. clove garlic, crushed

1 bay leaf

1 dash thyme

1 cup sliced fresh mushrooms

3 slices cooked bacon, crumbled

1 - 1 1/2 cups Burgundy

Dredge the chicken in the seasoned flour and brown lightly in the butter. While browning, add the onions, garlic, bay leaf and thyme. When brown, add mushrooms and simmer 10 min. Add wine; top with bacon. Cover and simmer until chicken is tender. Thicken juice if you like and serve over rice.