Coq au vin

Classical French dish. I made it in my slow-cooker, which I know that not everybody has, but the size of the dish means you need a big container for it all, so it's a slow-cooker or a casserole dish. I needed the bottle of wine to make the dish, and I went to Tesco to get it. Annoyingly, I got ID'd and didn't have any on me, which meant I couldn't get some alcohol that I wasn't even going to drink, but evaporate into the air.
For about 4-6:
4 Large Chicken Legs
500 g Bacon
6 Onions
2 Carrots
8 Medium Mushrooms
1 Bottle of Wine (minus 3 Glugs for the Plum Sauce recipe of earlier)
Thyme
3 Bay Leaves
Frying Pan
Saucepan
Slow-Cooker

1. Fry the bacon in the frying pan until crispy.
2. Pour all but one glug of the bottle of wine into the slow-cooker. Add the bay-leaves and thyme.
3. Chop the onions and carrots roughly and add the onion, carrots and bacon and some thyme to the slow-cooker.
4. In the pan used for the bacon, fry the chicken legs until brown on both sides. Place the chicken legs into the slow-cooker.
5. Add water until all the ingredients are covered with liquid.

6. Cook for 6-8 hours.

7. Strain all the liquid from the pot into a saucepan and boil down into a thick sauce. Return the solids to the warm pot, but do not apply heat, to maintain temperature.
8. While this boils, chop the mushrooms into quarters and fry in butter. Once browned, add the remaining glug of wine. Boil this liquid down to a thick sauce also.

9. Once the mushrooms and sauce is ready, serve. Be careful of bones from the chicken legs (they can be reserved for stock).

Volumise: Use more carrots. Mix in some cauliflower, it may dissolve and thicken the sauce.
Add Carbs: Serve with roast sweet potatoes.
Add fat: Mix some coconut oil or coconut flour into the slow-cooker prior to 6-8 hour cooking.
Add protein: Use more bacon. Use more chicken legs.