Coq Au Vin Aux Pruneax

Yield:	8 Servings
Categories:	Poultry

2		3-lb-each chickens; cut into 8 parts
2	c	Chicken stock
1		Onion; chopped
2		Cloves garlic; minced
2	c	Red wine
1/2	c	Dry Madeira wine
1/2	lb	Pitted prunes
2	tb	Butter
2	tb	Sugar
20		Pearl onions
1/2	lb	Bacon; diced
1		Bayleaf
1/4	ts	Thyme
1/4	ts	Rosemary
		Salt and pepper; to taste
2	tb	Oil
		MARINADE
2	c	White wine
1/2		Onion; chopped
1		Clove garlic; minced
		Thyme and pepper
		ROUX
2	tb	Butter
2	tb	Flour