Coq Au Vin

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2 cups full-bodied red wine, such as Côtes-du-Rhône or Zinfandel

1 tablespoon tomato paste

2 tablespoons extra-virgin olive oil

Two 3 1/2-pound chickens, each cut into 8 pieces

Salt and freshly ground pepper

3 tablespoons all-purpose flour

Enriched Chicken Stock

1 bouquet garni, made with 5 parsley sprigs, 1 large thyme sprig and 1 bay leaf, tied in cheesecloth

1/3 pound slab bacon, cut into 1/4-inch dice

1/2 pound small white mushrooms, quartered

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