Coq au Vin

Instructions:

1. In a large pot, cook the bacon until crispy. Remove and set aside, leaving the fat in the pot.
2. Sear the chicken in the bacon fat until browned on each side. Remove and set aside.
3. In the same pot, add the mushrooms and cook until browned.
4. Add the garlic and onions, cooking until softened.
5. Add the red wine, scraping the bottom of the pot to loosen any bits. Bring to a simmer.
6. Add the chicken stock, thyme, bay leaves, salt, and pepper. Return the chicken and bacon to the pot.
7. Cover and simmer for about 2 hours, or until the chicken is tender.
8. In a separate pan, melt the butter and add the flour to make a roux. Add this to the pot to thicken the sauce.
9. Serve the Coq au Vin with baguette or mashed potatoes.