Coq Au Vin
Rinse the chicken, pat dry and cut into 8 pieces, season with salt and pepper. Cut the bacon into small cubes, peel the shallots, clean the mushrooms with a damp cloth.
Heat 50 grams (approximately 1/4 cup) of butter in a Dutch oven and saute the bacon until lightly crisped. Add the shallots and mushrooms and saute a few minutes. Remove from the pan and set aside.
Sprinkle the chicken with the flour. Saute the drumsticks, thighs and wings until browned, then add the breasts and saute until golden brown on all sides. Add the wine and chicken broth and bring to a boil. Add the mushrooms, bacon and shallots to the pan. Make a bouquet garni with the garlic, parsley, thyme and bay leaf, tie with kitchen twine and add to the pan.
Cover and simmer over low heat until the chicken is cooked through, about 1 hour. (Check the chicken breasts and remove sooner as they cook in less time than the other parts.) Remove the chicken, vegetables and bouquet garni and strain the sauce through a fine-meshed sieve into a saucepan and bring to a simmer, remove from the heat. Bit by bit, whisk in the ice-cold butter until the sauce is thick and creamy. Arrange the chicken and vegetables on a platter, pour the sauce over and serve with baguette.