Coq au vin

• 1/4 pound (1 stick) butter
• flour
• 3 to 4 pounds chicken breasts or preferred parts
• small jar white onions, drained
• 1 can mushroom pieces, drained
• 1/4 teaspoon garlic salt
• 1/4 teaspoon thyme
• 1 teaspoon parsley flakes
• 1 bay leaf
• salt, pepper
• 1 cup red wine

1. Melt butter in Dutch oven. Dredge chicken in flour and brown well in the butter. Add remaining ingredients, cover, put into very low (275 degree) oven and bake for 2 to 2 1/2 hours.
2. Serve with rice,

Makes 4 to 6 servings.

also from the Boston Sunday Herald Traveler