Ingredients:

• 1 whole chicken, cut into pieces
• 1 bottle of red wine (preferably Burgundy)
• 200g (7 oz) bacon, diced
• 200g (7 oz) mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons flour
• 2 tablespoons butter
• 2 cups chicken broth
• Fresh thyme, bay leaves
• Salt and pepper to taste

Instructions:

1. Marinate the chicken: Place the chicken pieces in a large bowl. Pour over the wine, add thyme, bay leaves, and let it marinate in the fridge for at least 4 hours, preferably overnight.
2. Brown the bacon and chicken: In a large pot, cook the diced bacon until crispy. Remove and set aside. In the same pot, brown the chicken pieces on all sides. Set aside.
3. Cook the vegetables: In the same pot, sauté the onions, garlic, and mushrooms until soft.
4. Combine and simmer: Add the chicken and bacon back into the pot. Sprinkle with flour and stir to coat. Pour in the chicken broth and wine marinade. Add thyme and bay leaves. Bring to a boil, then reduce heat, cover, and simmer for about 1.5 to 2 hours until the chicken is tender.
5. Serve: Serve hot, typically with mashed potatoes or crusty bread.