Coq au Vin for Dinner tonite :)

Recipe:

• 2 1/2 to 3 pounds of 1 whole chicken (cut up)  
• 2 tbs. olive oil  
• Salt and freshly ground pepper 
• 1 or 2 large cloves of garlic, chopped 
• 1 imported bay leaf 
• 1/4 tsp or so thyme
• 1 large ripe red unpeeled tomato, chopped, (or 1/3 cup canned Italian plum tomatoes) 
• 2 cups table red wine (Zinfandel, Merlot or Chianti type)
• 2 cup chicken stock (or more)
• 2 sprigs of rosemary  
• 1 large red onion (roughly chopped) 
• 2-3 cups fresh mushrooms
• 1 stalk of celery (roughly chopped)
• 1 bag of baby carrots
• Beurre manie, for the sauce (2 tbs.each of flour/softened butter blended to a paste) or use constarch with water (equal portion)

1.  Brown the chicken with olive oil using a big pot
2. Flame the chicken with the brandy, if you wish -- it does give its own special flavor, besides being fun to do.
3. Add all above ingredients in the pot.  Then proceed to simmer the chicken in the wine, stock, tomatoes and seasoning  in the pot (except the mushroooms, add in last 1/2 hour of cooking).
4. Simmer on medium low for 2-3 hours
5. Thicken the sauce with cornstarch (4 tablespoons) or Beurre manie during the last 20 min of cooking.

Makes 4 servings.