Ingredients
- Marinating chicken
* 1 750-ml bottle French Burgundy or California Pinot Noir
* 1 large onion, sliced
* 2 celery stalks, sliced
* 1 large carrot, peeled, sliced
* 1 large garlic clove, peeled, flattened
* 1 teaspoon whole black peppercorns
* 2 tablespoons olive oil
* 1 6-pound roasting chicken, backbone removed, cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings with top quarter of adjoining breast, 2 breasts)
Cooking chicken
* 1 tablespoon olive oil
* 6 ounces thick-cut bacon slices, cut crosswise into strips
* 3 tablespoons all purpose flour
* 2 large shallots, chopped
* 2 large garlic cloves, chopped
* 4 large fresh thyme sprigs
* 4 large fresh parsley sprigs
* 2 small bay leaves
* 2 cups low-salt chicken broth
* 4 tablespoons (1/2 stick) butter
* 1 pound assorted fresh wild mushrooms (such as crimini and stemmed shiitake)
* 20 1-inch-diameter pearl onions, or boiling onions, peeled
Description
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