This is a great favourite in our house:

Coq Au Vin (Chicken in Red Wine)

Ingredients:

6oz of bacon slices cut into 1/4 by 1-inch strips (optional)
4 tablespoons of cooking oil
8-10 chicken pieces--I usually use thighs
2 bay leaves
1/4 teaspoon thyme
1-2 pounds of shallots
1 cup of flour
3/4 bottle of red wine
1-2 cups of chicken stock
2-4 cloves of garlic
1/2 pound of button mushrooms
Salt and pepper to taste

Instructions:

1. Fry the shallots in half the oil in a heavy frying pan until lightly browned; remove to a casserole dish and leave the fat in the pan. Then fry the bacon strips and add to the casserole dish.

2. Add the remaining oil to the pan and heat, coat the chicken thighs with seasoned flour, brown nicely on all sides and remove pieces to the casserole dish.

3. Add the rest of the flour to the pan, together with the crushed garlic, and make a roux. Gradually stir in the wine and stock, bringing the mixture just to the boil and simmering until a smooth sauce.

4. Pour the sauce over the ingredients in the casserole dish and add the thyme and bay leaf. Cover and simmer slowly for 30 minutes or until the chicken is tender and about to fall off the bone. Add seasoning to taste during this period, and add the mushrooms about 10 minutes before the dish is fully cooked.

Serve with long-grain rice or potatoes, and a green vegetable.