Coq Au Vin

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1 1/2 cups flour

1 teaspoon salt + salt to taste

1 teaspoon freshly ground pepper + pepper to taste

10 pounds fryer chicken legs and thighs, or two 5- to 6-pound stewing chickens, each cut into 10 pieces

2 tablespoons vegetable oil

15 slices bacon, diced

6 cups white Burgundy, or a crisp, not overly oaky California Chardonnay

3 large onions, chopped

3 pounds mushrooms, sliced

1 1/2 tablespoons minced fresh thyme

2 bay leaves

3 cups chicken stock

1 teaspoon sugar

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