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1
In a large bowl, combine the first 5 ingredients and refrigerate covered overnight.
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2
Transfer chicken to a plate.
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3
Strain and reserve the wine and veggies in separate containers.
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4
In a large heavy pot over medium heat, cook bacon until crisp.
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5
Transfer bacon to a paper towel to drain, then crumble.
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6
Reserve 2 tablespoons of drippings in a small bowl.
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7
Discard remaining drippings.
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8
In the same pot,combine 1 tablespoon butter with 1 tablespoon drippings over medium high heat.
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9
Add chicken in batches and brown on all sides,about 8 minutes per batch.
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10
Transfer chicken to a large bowl.
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11
In the same pot, add the reserved veggies and herbs, brown well, about 8 minutes.
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12
Mix in the garlic and the flour.
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13
Cook, stirring about 2 minutes.
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14
Whisk in the wine and return the chicken to the pot.
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15
Cover and simmer about 45 minutes, or until chicken is cooked through.
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16
Meanwhile, in a large heavy skillet over medium heat, saute the onions until brown, about 10 minutes.
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17
Add the mushrooms and saute until golden, about 10 more minutes.
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18
Transfer chicken to a bowl.
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19
Strain cooking liquid and return to the pot.
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20
Boil until reduced to saucy consistency, about 8 minutes.
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21
Season.
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22
Add chicken, onions, mushrooms and bacon to the sauce.
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23
Stir to serving temperature.
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24
Serve topped with toast and sprinkled with parsley.
