Classic Coq Au Vin

A rustic French classic, which sounds tough to prepare
but is actually a delicious 1-pot meal
that will be a real crowd pleaser!
Serve along with roasted garlic
mashed potatoes or white rice.

Ingredients:
1 whole chicken, cut up
2 tablespoons olive oil
2 tablespoons butter
4-5 slices of bacon, chopped
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4-6 garlic cloves, minced
Salt and pepper to taste
Pinch of crushed red pepper
1/4 cup Brandy
1/4 cup flour
1 cup sliced mushrooms
3 cups chicken broth
1 bottle red wine
4 sprigs of fresh thyme
4 bay leaves

Directions:
Preheat oven to 350 degrees F.
Salt and Pepper both sides of chicken pieces.
In an oven-safe pot, place chicken pieces
and add olive oil and butter.
Brown both sides over med-high heat.
Once chicken has browned,
remove pieces from the pot and set aside.
Still using med-high heat,
add bacon to pot and cook for several minutes.
Add the onion, carrots, celery, garlic,
salt & pepper, pinch of crushed red pepper flakes.
Sauté and stir for 5 minutes.
Deglaze the pot with the brandy,
stirring, and add the flour and mushrooms.
Nest the chicken pieces in the pot.
Add the chicken stock, red wine and herbs.
Cover and place in the oven
for 1 1/2 hours at 350 degrees F.
Serve over garlic mashed potatoes or rice.