Instructions: Californias coq au vin. The use of heavy red wine from California produces the unusual color and taste.

Dust the chicken pieces with the 2 tablespoon of flour and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside. Heat a large saute pan and add the oil. When the oil is hot, add the chicken, skin side down, and saute it over high heat until dark golden brown on all sides. Remove the chicken from the pan and set aside. Drain the grease.

In the same pan, saute the bacon over medium heat until brown but not crisp. Remove the bacon and reserve. In the bacon fat, in separate batches, saute the onions, mushrooms, carrots, and celery. As each batch is lightly browned, transfer to a bowl. Drain the remaining fat. Return the chicken pieces to the pan with the vegetables, garlic, thyme, and tarragon. Pour in the Petit Sirah and bring to a boil. Reduce the heat to low, cover the pan, and cook 25 to 30 minutes, or until the chicken and vegetables are tender.

Prepare buerre manie by combining the flour and butter until smooth.

Transfer the chicken to a warm platter. Over moderate heat, reduce the sauce by one-third. Thicken with buerre manie as needed. Add the remaining 1 teaspoon salt and 1/2 teaspoon pepper; taste and correct the seasoning.

Serves 4.

Note: This dish may be prepared ahead of time, partially or completely, and reheated just before serving. The Petit Sirah may be replaced by a Zinfandel or a full-bodied Cabernet.

Presentation: Place two chicken pieces on each hot dinner plate. Spoon sauce and vegetables over each serving.

Suggested wine: The same wine in which you cooked the chicken.

Chicken in Petit Sirah from Wolfgang Pucks Modern French Cooking for Wolfgang Puck).

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