Coq Au Vin

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4-5 pound chicken, separated by wings, thighs, legs, breasts, rinsed, patted very dry, and generously salted and peppered.

4 slices thick-cut bacon

1 bottle dry red wine

1 cup chicken stock

1 medium yellow onion, chopped

2 carrots, diced

2 tablespoons brandy

1 tablespoon tomato paste

2-3 garlic cloves, minced

1 tablespoon fresh thyme, minced

2 tablespoons fresh parsley, minced

1 bay leaf

12 ounces cremini mushrooms, sliced

2 tablespoons butter

fresh parsley


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