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1
Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot.
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2
Bring to boil over high heat.
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3
Reduce heat to medium and simmer 5 minutes.
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4
Cool completely; mix in oil.
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5
Place chicken pieces in large glass bowl.
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6
Pour wine mixture over chicken; stir to coat.
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7
Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally.
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8
Using tongs, transfer chicken pieces from marinade to paper towels to drain; pat dry.
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9
Strain marinade; reserve vegetables and liquid separately.
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10
Heat oil in heavy large pot (wide enough to hold chicken in single layer) over medium-high heat.
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11
Add bacon and saute until crisp and brown.
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12
Using slotted spoon, transfer bacon to small bowl.
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13
Add chicken, skin side down, to drippings in pot.
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14
Saute until brown, about 8 minutes per side.
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15
Transfer chicken to large bowl.
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16
Add vegetables reserved from marinade to pot.
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17
Saute until brown, about 10 minutes.
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18
Mix in flour; stir 2 minutes.
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19
Gradually whisk in reserved marinade liquid.
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20
Bring to boil, whisking frequently.
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21
Cook until sauce thickens, whisking occasionally, about 2 minutes.
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22
Mix in shallots, garlic, herb sprigs, and bay leaves, then broth.
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23
Return chicken to pot, arranging skin side up in single layer.
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24
Bring to simmer; reduce heat to medium-low.
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25
Cover pot and simmer chicken 30 minutes.
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26
Using tongs, turn chicken over.
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27
Cover and simmer until tender, about 15 minutes longer.
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28
Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat.
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29
Add mushrooms; saute until tender, about 8 minutes.
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30
Transfer mushrooms to plate.
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31
Melt remaining 1 tablespoon butter in same skillet.
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32
Add onions and saute until beginning to brown, about 8 minutes.
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33
Transfer onions to plate alongside mushrooms; reserve skillet.
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34
Using tongs, transfer chicken to plate.
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35
Strain sauce from pot into reserved skillet, pressing on solids in strainer to extract all sauce; discard solids.
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36
Bring sauce to simmer, scraping up browned bits.
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37
Return sauce to pot.
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38
Add onions to pot and bring to simmer over medium heat.
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39
Cover and cook until onions are almost tender, about 8 minutes.
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40
Add mushrooms and bacon.
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41
Simmer uncovered until onions are very tender and sauce is slightly reduced, about 12 minutes.
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42
Tilt pot and spoon off excess fat from top of sauce.
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43
Season sauce with salt and pepper.
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44
Return chicken to sauce.
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45
(Can be made 1 day ahead.
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46
Cool slightly.
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47
Chill uncovered until cold, then cover and keep chilled.)
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48
Rewarm over low heat.
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49
Arrange chicken on large rimmed platter.
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50
Spoon sauce and vegetables over.
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51
Sprinkle with parsley.
