Coq Au Vin

Coq au vin is classic of France braise chicken begin in the Burgundy region known as super cold-weather, and the chicken cooks with red wine, garlic, mushrooms and pearl onions. Coq means rooster in France , so the chicken is tough and benefit for braising. During a cozy holiday or an special weekend with friends Coq au vin is served and the burgundy wine use for braising the bird will be served at the meal as well. Just like many recipes that I learn to prepare. I want to create coq au vin as simple as I can by using chicken legs and thighs, and using what ever wine that I  normally drink . The cooking time will be shorter than normal to braise the tough chicken and the taste guarantee  stay the same as classic Coq au vin.

Ingredients:
2 lbs chicken legs and thighs
1/4 cup all-purpose flour
1/4 tsp nutmeg
2 tbs butter
2 tbs olive oil
2 clove garlic, mashed
1tsp salt
1 tsp black pepper
1 tsp sugar
2 cup red wine
1 cup chicken broth
8 oz white button mushroom stems removed
1 white onions cut in chunk about 2 inch
Bouquet garni(combination of fresh herbs)
Bay leave, parsley, thymes.
Directions:
Rinsed the chicken pieces and pat dry with paper towels.
Mix flour,nutmeg, salt and pepper on a plate. Coat the chicken both side with the seasoned flour . Shaking off the excess and set a side.
In a large heavy pot over high heat, add haft of butter and olive oil. Add chicken in batches and brown on all sides, about 10 minutes. As the chickens are browned, then add red wine, garlic and bouquet garni. Bring to a boil,cover, reduce the heat to low and simmer for 40 minutes or until the chicken are cooked through.
In a sauce pan, add butter and oil to cook mushrooms, onions and sugar for about 8 to 10 minute.
About 10 minutes before the chicken is done, stir mushrooms and onions to the chicken. Adjust a seasoning before serving, Sprinkle with some chopped parsley. Serve with mashed potatoes.