In Laws Pleasing Dinner

My husband decided to invite my in laws for post Thanksgiving Dinner, I was skeptic about what to cook-since Thanksgiving Day was just over and we are basically stuffed of food for the past 3 days.
I was searching and searching for the right recipes and I have finally concluded to Coq Au Vin (a french chicken stew) it's basically almost like Boeuf Bourguignon but instead of beef we use chicken.
I also, made Sour Cream Mashed Potato and for dessert I still have left over Pumpkin Cheesecake.

For the Coq Au Vin ingredients:

1 lb. chicken thighs
1 lb. chicken breast or 1 whole chicken cut up to 10 pcs. ( important to have dark meat and skin for the flavor)
5 pcs. bacon ( i used uncured and unsmoked but anything you have is just fine)diced
30 pearl onions
1 large onions quarted
4 pcs. carrots cut up thick about 1 inch
2 cloves garlic crushed and chopped ( i used my grater/zester for a fine result and no mess)
3 stalks celery cut in to 1 inch chunks
1/2 cup cognac or brandy
10 stems of fresh thyme (important)
1 bay leaf
1 bottle of burgundy wine ( i used Pinot Noir from Oregon it's my favorite wine to drink)
1 tbsp. tomato paste
2 cups chicken stock
2 tbsp. butter
1 tbsp. flour
1/2 lb. button mushroom sliced

* Using a 5quart enamel pot in medium heat; brown the bacon until crisp. Remove and set aside.
* Salt and Pepper the chicken in each side. Brown the chicken pieces do not overcrowd the pot or you would end up steaming the chicken pieces instead of browning them, do in two or more batches instead. Set aside in a plate.
* Saute your pearl onion for 2minutes it's crucial to time this so your pearl onion won't be soggy. Set aside.
* Saute your large onion, carrots, celery, and garlic season with salt and pepper. * De glaze the bottom of your pan with the cognac.
* Add the chicken (arrange them in between your vegetables), bacon, wine, tomato paste and chicken stock.
* Using butchers string tie together the fresh thyme and bay leaf. Place them on top of the chicken.
* Cover the mixture and marinate over night.
* Preheat your oven at 325F and place it in the oven for 2 to 2 1/2 hrs.
* Place your Coq Au Vin in the stove in medium heat.
Melt the butter and add the flour until it makes a paste ( to burn off the flour taste) add the mixture to your Coq Au Vin to thicken the sauce.
* Saute the mushroom with butter until brown.
* Add the pearl onions and the sauteed mushroom into the Coq Au Vin and season to taste.
Simmer for 10 more minutes and serve hot!