Coq au Vin

6 slices bacon
1 chicken (2 1/2 to 3 lbs) cut into 8 pieces
1/4 cup cognac
12 pearl onions, peeled (frozen OK)
4 cloves garlic, minced
1/2 lb. mushrooms, sliced
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon tomato paste
1 cup chicken stock
1 cup dry red wine

Cook bacon in a large skillet until crisp. Remove bacon from skillet to drain but reserve the bacon fat.

Brown chicken pieces on all sides in reserved bacon grease. After chicken has browned, pour cognac over it and ignite with a match. Note: Use extreme caution when igniting alcohol -- stand back and always have proper fire safety precautions handy. Move the skillet back and forth a few times until the flames die.

Put onion, garlic and mushrooms in slow cooker. Add chicken, bacon and any leftover juices from the skillet.

Mix remaining ingredients except wine and pour over chicken.

Cover and cook on LOW for 6 to 8 hours.

Turn heat to HIGH and add wine. Cook for an additional hour.

Serve over rice or potatoes.

Servings: 4-6