Coq Au Vin

3 tp 3 1/2 lb. broiler-fryer chicken, cut up
1/2 cup flour
1 tsp. salt
1/4 tsp. pepper
6 slices bacon
6 small onions
1/2 lb. mushrooms, sliced
4 carrots, halved
1 cup chicken broth
1 cup red Burgundy
1 clove garlic, crushed
1/2 tsp. salt
Bouquet Garni (below)

Bouquet Garni:
1/2 tsp. crushed thyme leaves
1 bay leaf
2 large sprigs parsley
4 to 6 servings
Wash chicken and pat dry.
Mix flour, salt and pepper; coat chicken with flour mixture.
In large skillet, fry bacon until crisp; drain and set aside.
Brown chicken in hot bacon drippings.
Push chicken aside; add onions and mushrooms and cook and stir until onions are tender.
Drain off fat.
Crumble bacon; stir in with remaining ingredients.
Cover; simmer about 1 hour or until chicken is tender.
Remove Bouquet Garni before serving.
Skim off excess fat.
If desired, sprinkle with snipped parsley.

Bouquet Garni:
Tie thyme leaves, bay leaf and parsley sprigs in cheese cloth bag or place them in teaball.