Coq Au Vin Nouveau - Adapted from The Fifth Taste, Cooking with Umami

This is a new twist to the classic French recipe for chicken in wine. The recipe calls for a higher baking temperature and shorter cook time than we used. Brown 3 or 4 slices of bacon in a dutch oven. Remove the bacon, crumble and set aside. Add 3T of olive oil to the bacon fat and brown the chicken (four thighs served two nicely) which has been salted and peppered and dredged in flour. Remove the chicken and add a carrot, a rib of celery 1/2C diced onion, 4 cloves of minced garlic, 1C chopped mushrooms and some fresh thyme. Saute gently for 3-4 min. Add 1/2 can of chicken stock and 1/2C white wine. Return the chicken and bacon to the pan. Place in a 275 F oven for 3 hrs. Remove the excess fat from the cooking liquid. We made a roux by mixing 3T flour with this fat and using the resulting mixture to thicken the cooking liquid. We served edemame with the chicken and pasta but mashed potatoes would be wonderful as well. Serve it with a chilled dry white or rose wine.