Chicken Fricassee: red wine

2 legs and 2 thighs, cut from a roaster
7 oz beef stock
7 oz red wine
1 Tbl flour
3 cloves garlic
1/2 Tsp dried thyme
2 medium onions
5 strips bacon
black pepper
Chop the garlic finely. Slice the bacon into thirds. Render the bacon in a 12 inch frying pan. Drain the bacon and reserve it. Pour off all but 2 Tbl of grease. Reserve the excess grease.

Remove the moisture from the chicken with paper towels. Dredge the chicken pieces in seasoned flour (salt and pepper). Brown the chicken on all sides in the pan containing bacon grease. Remove the chicken and degrease the pan. Deglaze the pan with red wine then add the wine to a Dutch Oven.

Pour the beef stock into a Dutch oven. Sprinkle the flour in. Whisk to combine. Place the chicken, thyme and garlic into the pot. Bring the liquids slowly to a boil. Stir, cover the pot, and simmer until the chicken is tender - about 1 hour.

Slice the onions into thick wedges. Heat up the 12 inch skillet over a medium flame. Add 2 Tbl of reserved bacon grease and throw the onions into the pan, Barely, heat them through. Throw the onions and reserved bacon into the Dutch oven. Deglaze the skillet with wine. Reduce the wine - somewhat, then add it to the Dutch oven. Check the sauce for seasoning. Allow the ingredients to come to a simmer and cut off heat. Serve with French bread.