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1
Preheat oven to 325F In 5-quart Dutch oven, cook bacon over medium heat until browned.
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2
With slotted spoon, transfer bacon to paper towels to drain.
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3
Sprinkle chicken with salt and pepper.
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4
To bacon fat in Dutch oven, add half of chicken and cook over medium-high heat until browned on all sides, 10 minutes.
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5
With slotted spoon, transfer chicken to large bowl.
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6
Repeat with remaining chicken.
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7
To same Dutch oven, add chopped onion, carrot, and celery; cook, stirring occasionally, until vegetables are tender, 10 minutes.
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8
With slotted spoon, transfer to bowl with chicken.
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9
Add pearl onions and mushrooms to Dutch oven and cook, stirring occasionally, until browned, 8 minutes.
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10
Transfer to bowl with chicken.
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11
In same Dutch oven, melt butter.
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12
Add flour and cook, stirring frequently, 2 minutes.
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13
With wire whisk, whisk in wine until smooth.
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14
Stir in broth and tomato paste.
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15
Heat to boiling, whisking frequently; boil 2 minutes.
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16
Return chicken, vegetables, and three-fourths of bacon to Dutch oven.
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17
Add bay leaves; heat to boiling.
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18
Cover Dutch oven and bake until chicken loses it's pink color throughout, 40 to 45 minutes, turning chicken once.
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19
To serve, discard bay leaves.
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20
Skim and discard fat.
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21
Transfer Coq au Vin to large serving bowl; sprinkle with parsley and remaining bacon.
