Coq Au Vin is a classic French dish . Originally it was made with rooster and wine.
2 tbsp olive oil
2 tbsp butter
1 chicken, cut into 8 pieces
4 oz bacon, cut into 1/4-inch strips
1 cup pearl onions, peeled
3 medium carrots, cut into strips
3 celery stalks, sliced
1 cup dried porcini mushrooms
2 garlic cloves, crushed
1 cup Burgundy wine
1 1/4 cups chicken stock
1 bouquet garni ( bay leaves, thyme, parsley)
Salt and pepper, to taste
Fresh thyme, to garnish
Season the chicken on all sides with salt and pepper. In a large Dutch oven, cook bacon pieces over medium heat until golden brown and crispy. Set aside. In the same pan, brown the chicken in batches on all sides. Set aside. Add the onions garlic, carrots,celery and cook, stirring, until vegetables are softened, about 5 minutes.
Return the chicken pieces to the pot and add the wine, stock, dried mushrooms, bacon and bouquet garni. Cover and simmer for about 1 hour.
Remove the bouquet garni, sprinkle with fresh thyme and serve over noodles or mashed potatoes.