Coq Au Vin - cooking recipe

Ingredients

4 slices bacon
2 chicken breasts
2 chicken thighs
2 chicken legs
1/2 cup flour
salt and pepper
2 cloves garlic, chopped
2 cups white pearl onions, peeled
2 cups small mushrooms, slice larger ones
2 carrots, cut in 2 inch pieces
1/2 cup cognac or 1/2 cup brandy
1 bottle Burgundy wine
2 cups chicken broth
5 sprigs fresh thyme
2 teaspoons herbes de provence (combo, rosemary, sage, thyme)
3 bay leaves
fresh parsley, chopped,for garnish

Preparation

In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp.
Transfer bacon to paper towels to drain.
Coat chicken pieces in flour, salt and pepper.
Brown chicken in hot bacon fat on both sides.
Add garlic, onions, mushrooms and carrots.
Saute' 2 minutes to soften.
Pour cognac into a small glass.
Remove pan from heat, pour in cognac, put pan back on the flame.
Flambe' by lighting a long match and holding it just above the pot and light the fumes.
The brandy will catch fire and the flames will burn out within 1 minute.
(Be careful, keep the pot lid handy in case it gets away from you!) When the flames die down, gradually stir in the wine and chicken broth.
When the wine is well blended, add the herbs.
Cover and simmer for 1 hour.
Remove the cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit.
You may want to add 1 T of tomato paste or cornstarch to aid in the thickening process.
(I prefer the tomato paste) To serve, top with reserved crumbled bacon and the fresh parsley.
Serve atop noodles or rice.