Coq au Vin with a Fermented Dough Base

Method

1. In a small bowl, dissolve active dry yeast in warm water and let sit for 5 minutes until frothy.
2. In a large pot, heat olive oil over medium heat. Add bacon and cook until crispy, about 5 minutes.
3. Add onions and garlic, sauté until softened, about 3 minutes.
4. Add chicken pieces and cook until browned, about 5 minutes.
5. Pour in red wine and broth, bring to a simmer, then reduce heat and cover.
6. Cook for 30-40 minutes until chicken is tender, then add mushrooms and cook 10 more minutes.
7. While the chicken simmers, prepare the dough: in a large mixing bowl, combine 2 cups flour, 1 tbsp salt, and the yeast mixture. Gradually add water and mix until a dough forms. Knead for 10 minutes, then let rise in a warm place for 1 hour until doubled in size.
8. After the chicken is done, shape the dough into a flatbread and bake at 200°C (390°F) for 15-20 minutes until golden brown.
9. Serve the chicken with the baked dough and a final glaze of butter.
10. Season with salt and pepper before serving.
11. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.