Coq Au Vin: Tinygynie Style

Coq Au Vin: Tinygynie Style

10 pieces thick bacon
8 chicken breasts/thighs  with skin and bone in
1T butter
3T. flour
1 onion
1 bunch scallions
1 leek
4 cloves crushed garlic
1 qt. button mushrooms, halved
6  sprigs thyme
3 sprigs parsley
1/4c. basil leaves
1 sprig rosemary
4cups red wine
3 cups chicken stock
salt to taste

Season chicken with salt and pepper liberally.

Place bacon in skillet and cook under medium heat until browned. Remove bacon.  Use drippings to brown chicken on all sides (about 15 minutes). Remove chicken. Pour out all but 1/4 cup of drippings.  Saute onions, scallions, leek, mushrooms, and garlic until carmelized.  (10min)
Add butter and flour and stir until incorporated.
Add wine and broth and bring to boil.  All sauce to reduce by about 1/3.
Add back the chicken for 40 minutes and cover.
Preheat oven to 375.
Remove all chicken and place in pan in oven for 45 minutes until brown, basting as needed.  Season to taste the sauce mixture.
Place chicken back in sauce prior to serving.
Serve over rice or with boule.