Coq Au Vin

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2 tablespoons good olive oil

4 ounces good bacon or pancetta, diced

1 (4 to 5 pound) chicken, cut into 8 pieces

2 cups carrots, cut into 1-inch pieces (We used baby carrots cut in half)

2 cups pearl onions, peeled (about 25)

2 cups button mushrooms, stems removed

2 cloves garlic, chopped

1 bottle (750 ml) dry red wine, like Burgandy (Needs to be good enough to drink!)

2 cups good chicken stock, preferably homemade

10 fresh thyme sprigs

2 bay leaves

1 tablespoon all-purpose flour (for gluten-free version, use rice flour)

1 tablespoon brandy

Kosher salt and freshly ground black pepper

2 tablespoons fresh parsley, chopped

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