4 cups red wine
1.5 kg. chicken, cut into 8 pieces
1 bouquet garni (12 sprigs thyme, 5 sprigs parsley, and 3 bay leaves tied together with kitchen twine)
10 garlic cloves, crushed
2 tbsp. olive oil
280g. peeled pearl onions
340g. white button mushrooms, quartered
280g bacon, cut into ½” pieces
3 tbsp. unsalted butter
salt and freshly ground black pepper, to taste
1 cup chicken stock
chopped parsley, to garnish
Combine wine and chicken, cover with plastic wrap, and let marinate in the refrigerator at least 4 hours or overnight.
Drain chicken, reserving wine, and set aside.
Dry chicken thoroughly with paper towels.
In a heavy based pan, cook bacon, stirring for 10 minutes or until crisp. Add mushrooms and onions and cook for a further 2 – 3 minutes. Remove from heat and set aside.
Heat oil in another heavy based pan over medium-high heat. Add chicken to the pan with a pinch of salt. Cook for 1 – 2 minutes either side or until nicely browned.
Add bouquet garni, carrot, garlic and butter.
Transfer bacon mixture to the pan.
Pour over wine and stock.
Reduce heat and simmer for 1 to 1 ½ hours until chicken is cooked and falling of the bone.
Serve on a bed of baked potato and topped with freshly chopped parsley.