(WE) Coq au Vin

1. Brown the chiken Season the chicken pieces with salt and pepper. In a large frying pan over medium heat, melt the butter. Add the bacon and cook, stirring, until browned, about 5 mins. Transfer the bacon to paper towels to drain. Add the chicken pieces in batches if necessary, skin side down, and cook until golden brown on the bottom, 8-10 ins (you don't need to turn them). Transfer the chicken pieces to the slow cooker and scatter the bacon on the top. 2. Saute the vegetables Pour off all but 2-3 tablespoons fat from the frying pan and return the pan to high heat. Add the mushrooms and saute until golden, 4-5mins. Add the onions, garlic and carrots and saute until the onions are softened, about 2 minutes longer. Sprinkle with the flour and saute, stirring, for about 1 min. longer. Pour in the wine, bring to a boil, and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour in the broth and return the liquid to a boil. Pour the contents of the pan over the chicken. 3. Cook the chicken Tuck the thyme/sprigs around the chicken pieces. Cover and cook on the high heat setting for 2 1/2 hours or the low heat setting for 5 hours. Remove and discard the thyme sprigs. Season to taste with salt and pepper. Spoon over the cooked egg noodles and serve.