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Ingredients

• 2 large leeks
• 12 thyme sprigs
• 12 parsley stems
• 4 bay leaves
• 1 (4-pound) roasting chicken
• 3/4 teaspoon kosher or sea salt, divided
• 3/4 teaspoon black pepper, divided
• 3 tablespoons unsalted butter, divided
• 1 bacon slice, cut into 1-inch pieces
• 1/2 cup Calvados (apple brandy) or brandy
• 4 cups fat-free, less-sodium chicken broth, divided
• 1 (750-milliliter) bottle hearty dry red wine (Pinot Noir or Burgundy)
• 2 garlic cloves, halved
• 3 (8-ounce) packages mushrooms, stemmed
• 3 tablespoons all-purpose flour

Description

This Dish Hails From Burgundy, Where Rich Wines Flow Almost Like Water. It Is Simultaneously A Dish Of The Farm And Of The Bourgeoisie--a Fine Coq Au Vin Can Go Anywhere. Serve With Our Baguette To Soak Up All The Flavorful Juices. It's Also Good With The

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