Coq au Vin

Ingredients:

• 1 whole chicken, cut into pieces
• 4 tablespoons butter
• 4 slices bacon, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup brandy or cognac
• 1 bottle red wine
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot or dutch oven, melt butter over medium heat.
2. Place chicken pieces in the pot and cook until browned on all sides. Remove chicken from pot and set aside.
3. In the same pot, add bacon and cook until crispy. Remove bacon and set aside, leaving the fat in the pot.
4. In the same pot, add onion and garlic and cook until softened.
5. Add brandy or cognac to the pot and let cook for a minute.
6. Slowly pour in the red wine, chicken broth, tomato paste, thyme, and bay leaf. Return the chicken and bacon to the pot and bring to a simmer.
7. Cover the pot and let the chicken cook for 45 minutes to an hour, or until it is fully cooked and tender.
8. In a small bowl, mix together flour and enough water to make a paste. Stir this mixture into the pot to thicken the sauce. Let simmer for an additional 10 minutes.
9. Remove