• 2 whole chickens
• 1 carrot
• 2 leeks
• 2 stalks of celery
• 2 cloves garlic
• 2 bay leaves
• 1 teaspoon of fresh thyme
• 2 cups red wine
• 8 oz chicken stock
• 1 cup of cocktail onions
• 6 strips of bacon
• 2 tablespoons flour
• salt and pepper

Preheat oven to 375 degrees. Chop the carrot, one leek and the celery into small pieces and place in a bowl.  Stir in the bay leaves, the thyme and the pressed garlic. Stuff the chickens with this mixture.  Cross the chicken legs and tie with string.  Place into a casserole pan at least 3 inches deep.  Add one cup red wine and the chicken stock and place in oven for 45 minutes.

Baste the chicken with the sauce about every ten minutes.  If necessary, add more red wine and chicken stock to keep chicken in at least one inch of liquid.

While the chicken is cooking, slice the strips of bacon into thin, one inch strips.  Fry until crispy and drain.  Slice the remaining leek into small pieces and set aside.

When chicken is cooked, remove from oven.  Place the chickens on cutting board and pour the sauce into a saucepan.  Add the cocktail onions, the leek and the bacon to the sauce and bring to a boil . Mix flour and 1+1/2 cup of water into a paste and add to the boiling sauce to thicken.

Cut the chicken into portions and serve with sauce on the side, along with mashed potatoes or potato pancakes.