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Chicken in wine sauce.

Cog Au Vin

8 bacon slices

2 tablespoons vegetable oil
1 whole chicken, cut up

1/4 cup butter
1 large onion, chopped
1 large carrot, finely chopped
1/4 cup all-purpose flour
2 garlic cloves, finely minced
1 1/2 cups red wine (Merlot, Cabernet Sauvignon or burgundy)
1 cup chicken broth
1 teaspoon minced parsley
1/4 teaspoon dried thyme, crumbled

Salt and freshly ground pepper to taste

1. Preheat oven to 350*F (175*C).
2. Cook bacon until crisp; drain on paper towels and crumble. Set aside.
3. Heat oil in oven-proof Dutch oven or cooking pot and brown the chicken pieces. Transfer chicken to a bowl and set aide.
4. In same cooking pot, melt the butter and cook the onion and carrot until softened. Add garlic and then stir in flour, cooking for 1 minute while stirring constantly. Add wine and chicken broth, continue stirring until sauce thickens. Add crushed bacon, parsley, thyme and season with salt and pepper.
5. Return chicken to cooking pot, including any juices in the bowl, cover and bake for 40 to 45 minutes or until chicken is done when juices run clear.

Serves 4 to 6.

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