1) Toss the chicken in flour and salt to coat. 2) Heat the oil in a skillet on medium; brown the chicken for 3 minutes; transfer the chicken to the cooker with the remaining flour. 3) In the same skillet, sauté the bacon, onions, garlic, and mushrooms for 2 minutes; add the mixture to the cooker. 4) Stir in the garlic and tomato paste, sprinkle in the Coq Au Vin blend and add the cognac and wine/broth; stir and cover. 5) Cook on LOW: 7-8 hours or HIGH: 3-4 hours.