Coq au Vin

My husband tells me I've done it well due to the nice ruddy sauce

< 2 lbs rooster or chicken
1 bottle red wine
1/4 c cognac
dried mushrooms, like porcini
boquet garni, salt, pepper
chicken stock
butter & flour

In a cocotte, sear the chicken/rooster (less than 2lbs) on high heat, then brown for 5 minutes on each side, with lid on. To flambee with cognac, pour 1/4 cup in with the bird, stand back and light! Shake the pan till flames subside. Add one bottle of wine, add stock to completely cover the bird. Add salt, pepper, dried mushrooms, like porcinis, and boquet garnis (parsley, thyme, bay leaves), simmer for 45 mins. Remove the bird from the sauce, cut off the fillet, legs & wings, set somewhere warm. Reduce the sauce by 1/3 (?) by boiling vigorously, take off the heat. When no longer boiling, add the beurre maniere (3 T of flour + 3 T butter mixed to a paste), whisk vigorously and bring sauce to a boil. Serve with boiled potatoes and parsley.

Make browned onions in another pan when you start the bird. Peel small boiling onions, brown them in 1 T oil + 1 T butter. Roll continuously to brown all sides. Add stock or wine, or mix to cover them, plus boquet garni. Simmer till liquid evaporates. They turn out caramelized, sweet and oh so flavorful by soaking up all of that sauce.