Coq Au Vin (Chicken in Red Wine)

Ingredients

* 1/2 lb bacon slices 
* 20 pearl onions, peeled, or 1 large yellow onion, sliced 
* 3 lbs chicken thighs and legs, excess fat trimmed, skin ON 
* 6 garlic cloves, peeled 
* Salt and pepper to taste 
* 2 cups chicken stock 
* 2 cups red wine (pinot noir, burgundy, or zinfandel) 
* 2 bay leaves 
* Several fresh thyme sprigs 
* Several fresh parsley sprigs 
* 1/2 lb button mushrooms, trimmed and roughly chopped 
* 2 Tbsp butter 
* Chopped fresh parsley for garnish

Directions:  

1. Blanch the bacon by adding it to a saucepan or deep skillet filled with enough water to cover the bacon, and bring to a boil.  Reduce heat and simmer for five minutes.  Strain and pat dry with paper towels.  Cut the bacon into small pieces.  Brown the bacon for about ten minutes over medium heat in a dutch oven large enough to hold the chicken.  Remove the bacon and set aside, but leave the bacon grease in the pan.  Add the chicken skin side down to the dutch oven.   Add the onions.  Brown the chicken on all sides about ten minutes.  Add the garlic and salt about half way through the browning process.  Spoon off any excess fat.   Add the chicken stock, wine, and herbs.  Replace the bacon you removed earlier.  Lower the heat down to a simmer and cook covered for about twenty minutes until the chicken is tasty and tender.  

2.  Remove the chicken and onions and place them aside.   Remove all of the herbs and garlic and throw them away.   Add mushrooms to the remaining liquid and return to a boil.  Simmer the sauce until about 1/4 of the liquid remains.  Stir in the butter. Replace the chicken and onions and mix well, thoroughly coating with the sauce.  Garnish with parsley and serve with potatoes, or over egg noodles.