Coq Au Vin

(This recipe can be doubled successfully - do not double the spices.)
1 frying chicken, cut up
flour to coat chicken + 3 TBsp flour
1/4 litre (1 cup) red wine
1/4 litre (1 cup) chicken broth + 3 TBsp broth
butter
1 Tbsp. vegetable oil
1/4 lb. mushrooms, sliced
2 small onions or about 8 pearl onions
1/8 tsp pepper
1/2 tsp. salt
1/16 tsp. ground nutmeg
2 bay leaves
1 tsp dried thyme
3 slices bacon, slightly fried
about 6-8 small potatoes (creamer, dutch yellow or red)

Coat chicken with flour

Melt 4 Tbsp butter and 1 Tbsp vegetable oil in frying pan, then add the flour-coated chicken, and brown on both sides. Start with the drumsticks, then thighs so they will be in the lower layer of the stewing pot.

Place browned chicken in stew pot and continue browning remaining chicken. Add onions (cut in pieces) (or pearl onions) to melted butter (add 1 Tbsp butter if there's no fat left in the frying pan) and saute about 3 minutes.

Add mushrooms, pepper, salt, nutmeg, thyme, and bay leaves. Simmer until onions are translucent or soft.
Add wine and chicken broth to frying pan with onion-mushroom mixture.
Bring to boiling, then pour into dutch oven, over chicken.

Add potatoes to dutch oven.

Bring to boiling then cover the pot - note the time - and lower heat to simmer on stove  for 1 1/4 hours.
Roll bacon slices and fry them lightly.

Add bacon slices, cover and simmer coq au vin for another 15 minutes.

Mix together 3 Tbsp flour and 3 Tbsp chicken broth or water in a small bowl.
Add to coq au vin to thicken it. Cover and cook another 5 minutes.