Coq Au Vin

• 2 tablespoons oil
• 2 chickens each about 5lbs, quartered
• 1/2 pound bacon cut into strips
• 4 onions peeled and finely chopped
• 1 clove garlic peeled and finely chopped
• 4 carrots peeled and sliced
• 2 cups red wine
• 1 cup chicken stock
• 2 teaspoons dried thyme
• 2 bay leaves
• 3 ounces pitted black olives
• 3/4 cup heavy cream
• 4 tablespoons cornstarch mixed with cold water to a smooth paste

1. Heat the oil in a casserole and fry the chicken and bacon until browned. Remove and set aside. Add the onions and garlic to the pan and fry until softened. Add the carrots and fry for 2 minutes.
2. Pour in the wine and stock and return the chicken and bacon to the pan. Add the thyme, bay leaves and olives and season with salt and black pepper. Cover and simmer for 45 minutes.
3. Add the cream and bring to a boil. Stir in the cornstarch, bring to a boil again and simmer for 2 minutes.

oil, bacon, onions, clove garlic, carrots, red wine, chicken stock, thyme, bay leaves, black olives, heavy cream, cornstarch mixed

Taken from www.yummly.com/recipe/Coq-Au-Vin-1412547 (may not work)