Cock Coq Au Vin

So I was at Whole Foods yesterday shopping for various seasonal yummies and decided it was time to make a classic "comfort food" favorite: Coq Au Vin.

3-4 pound chicken pieces (thighs work nicely)
10-ish strips bacon (maple or applewood makes a nice flavor) sliced into 1/2-inch strips
1 1/2 tbsp olive oil
1/2 pound onions (whole Pearl onions are good, but you can use regular chopped)
2-3 cloves garlic, minced
1 tbsp butter
1/2 pound mushrooms, quartered or chopped
2 tbsp flour
3 cups dry red wine (remember: if you wouldn't drink it, don't cook with it!)
1 cup chicken broth
Salt and fresh ground pepper
bouquet garni* (*Whole Foods or Trader Joe's sometimes sell bouquet garni, but I often improvise with a tea strainer filled with Herbes de Provence and/or bay leaf, thyme, sage, parsley

In a large frying pan, fry bacon, set aside leaving a little grease in pan. Season chicken with salt & pepper, cook for 10-12 mins until brown and cooked. Remove to a plate. Melt the butter over medium heat and saute mushrooms until brown.
In a dutch oven/casserole, heat the oil and fry the onions and garlic until browned evenly. Sprinkle onions with the flour and cook for 2 mins stirring frequently. Add in the wine to deglaze and boil for 1 min, stirring. Add the chicken, mushrooms, broth, and add in bouquet garni to soak. Bring to a boil, then reduce heat to low and simmer, covered, for 45 mins. Skim off fat, and serve.