Classic Coq Au Vin - cooking recipe

Ingredients

1 (750 ml) bottle beaujolais wine
1 large onion, thinly sliced
1 large carrot, thinly sliced
5 sprigs parsley
4 sprigs thyme
1 bay leaf
5 lbs broiler-fryer chickens, cut up
7 slices bacon
2 tablespoons butter
2 garlic cloves, finely chopped
2 tablespoons flour
20 white pearl onions, blanched in boiling water 2 minutes and peeled
1 lb small whole mushroom
8 slices baguette, 3/4 in thick toasted
chopped fresh parsley

Preparation

In a large bowl, combine the first 5 ingredients and refrigerate covered overnight.
Transfer chicken to a plate.
Strain and reserve the wine and veggies in separate containers.
In a large heavy pot over medium heat, cook bacon until crisp.
Transfer bacon to a paper towel to drain, then crumble.
Reserve 2 tablespoons of drippings in a small bowl.
Discard remaining drippings.
In the same pot,combine 1 tablespoon butter with 1 tablespoon drippings over medium high heat.
Add chicken in batches and brown on all sides,about 8 minutes per batch.
Transfer chicken to a large bowl.
In the same pot, add the reserved veggies and herbs, brown well, about 8 minutes.
Mix in the garlic and the flour.
Cook, stirring about 2 minutes.
Whisk in the wine and return the chicken to the pot.
Cover and simmer about 45 minutes, or until chicken is cooked through.
Meanwhile, in a large heavy skillet over medium heat, saute the onions until brown, about 10 minutes.
Add the mushrooms and saute until golden, about 10 more minutes.
Transfer chicken to a bowl.
Strain cooking liquid and return to the pot.
Boil until reduced to saucy consistency, about 8 minutes.
Season.
Add chicken, onions, mushrooms and bacon to the sauce.
Stir to serving temperature.
Serve topped with toast and sprinkled with parsley.