Coq Au Vin

This dish must be prepared the day before serving.

Chicken breasts to equal one chicken
1/2  cup  butter or margarine
Flour to coat chicken
8-10  mushrooms (button and shitake)
1  lg  onion, sliced
1  cup  burgundy wine
1/4  cup  brandy or cognac
Several slices of bacon, cut into 1/4" pieces
1  clove  garlic, crushed
1  tsp  thyme
Salt and pepper, to taste
1/4  tsp  marjoram
Fresh parsley for garnish (optional)
Cooked rice

Skin and debone chicken breasts. Roll in flour to coat. Melt butter in large, oven-proof skillet. Brown the breasts. Remove from pan. Saute onions, garlic, and bacon.

Put chicken back into the pan, making sure the onion and mushroom mixture is mixed with chicken. Spoon some on top of each chicken breast. Sprinkle with thyme, salt, pepper, and marjoram. Pour burgundy over all. Bake, covered, for 1 hour @350 degrees. Remove from oven. Cool, and then refrigerate overnight.

Bake again @350 degrees, for 1 to 1-1/2 hours before serving. Serve over cooked rice.