Coq au Vin (Rooster Braised in Wine)

Braised chicken in red wine
Whole chicken, Cut into pieces
1/2 cup Smoked bacon, Diced
16 Small (cocktail) onions, Kept whole
3 tablespoons Flour
500 milliliters Red wine
200 milliliters Chicken stock
300 grams Button mushrooms
3 cloves Garlic, Finely chopped
Black pepper
1 1/2 tablespoon Thyme
3 Bay leaves
3 tablespoons Oilve oil
2 tablespoons Butter
1. Heat the oil and butter in a heavy pot. Add the bacon and cook until brown. Remove the bacon and set aside. Add the onions and brown. Remove and set aside. Do the same with the mushrooms.
2. Brown the chicken pieces for about three to four minutes. Remove. Add the flour and garlic and cook for a few minutes. Add the wine and the chicken stock and cook for a few minutes until the sauce begins to thicken. Add the chicken, thyme, bay leaves, onions and bacon. Flavour with salt and pepper, and cook for about 1 hour over very low heat.
3. Add the mushrooms and continue cooking for another 30 minutes. The sauce should be thick and velvety. If you like, to finish the dish, add a small glass of bandy and flambe. Serve with pureed potatoes, rice or simply, crusty French bread.

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