Coq Au Vin

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1/3 lb. extra thick cut bacon cut into batons

8 chicken thighs with skin and bone

1 large onion chopped

1 stalk celery chopped

4 cloves garlic sliced thin

Cognac or Armanac

2 C red wine

2 C chicken stock

1-2 bay leaves

6 sprigs thyme

3 Tbs tomato paste

2 Tbs flour

1/2 lbs button mushrooms quartered

1/2 lbs cipollini onions peeled

1/3 C roughly chopped flat leaf parsley

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