Chicken with Burgundy Sauce
Rinse the chicken, pat dry with paper towels and cut into 7 or 8 pieces.
Cut the smoked bacon into small cubes. Peel and dice the shallots. Fry the bacon and shallot until the bacon is crispy and shallot is golden brown. Remove from the pan and set aside.
Rub the chicken pieces with salt and pepper and coat with the flour. Shake off excess flour and fry in the bacon grease until all sides are golden brown. Add the thyme and bay leaf and then add the brandy.
Put the bacon and shallots back into the pan. Pour the wine over the chicken, cover and cook over low heat for about 1 hour.
Remove the chicken pieces, cover and keep warm. Bring the sauce to a boil, uncovered until thickened. Place chicken on plates and serve with the wine sauce.