Coq-au-Vin

• 1 3-pound chicken
• 3 tablespoons butter
• 2 tablespoons

Cut the chicken into serving pieces. Heat butter and olive oil together with the green bacon, cut in cubes, in a heat-proof casserole. When the bacon begins to turn golden, add the onions and cook for a minute or two, and then add the mushrooms. Sauté this mixture gently until the onions begin to turn transparent and the mushrooms to brown; remove from casserole and keep warm.

Roll chic