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.

Chicken with butternut squash and bacon

I did not come up with this. I've stolen it from my girlfriend, who has stolen it from elsewhere.
For 3:
3 Chicken breasts
125g bacon
1 Medium butternut squash
Rosemary
Thyme
1 chicken stock cube (OXO)
1 Large saucepan
1 Jug
1 Pair of scissors

1. Skin and cube butternut squash.
2. Heat oil in pan to high heat, then slice bacon with scissors into pan. Break up bacon by stirring it as it cooks.
3. Chop chicken into bite-size (whatever this means to you) pieces. Do not use your teeth to cut raw chicken into bite-size pieces, you can always cut it up later.
4. Add a little more oil to the pan and add the chicken. Cook with occassional stirring until chicken is brown.
5. Boil 200 ml water. Add chicken stock cube and stir to dissolve.
6. Add butternut squash to pan and cook for 2 minutes.
7. Add chicken stock to pan and lower heat (I used heat level three on a hob that goes to six). Put a lid onto the pan.
8. After 25 minutes, the butternut squash should be somewhat mushy, but not falling apart of its own accord. Add rosemary and thyme and stir into food. Cook for five minutes without the lid with frequent stirring.
9. The pan should be devoid of liquid, but the food should still be moist. Serve.

Volumise: Add more butternut squash.
Add carbs: Replace butternut squash with sweet potato (I have not tries this).
Add fat: Add more bacon. Add more oil.
Add protein: Add mroe chicken or bacon.
Add awesome: Have a hob that goes up to 11.