6 slices bacon
3 tablespoons extra virgin olive oil
4 chicken legs and thighs
1 lb baby portobello mushrooms, sliced
6 large cloves garlic, crushed
1/2 lb pearl onions, peeled
1/3 cup fresh parsley, chopped
2 shallots, minced
1 celery stalk
1 can chicken broth
3 large carrots
3 baking potatoes
1/3 cup all purpose flour
2-3 cups Merlot wine
2 bay leaves
3-4 sprigs fresh thyme
2 sage leaves
salt and pepper

Place 1 cup red wine and 2 tablespoons Kosher salt and a clove of crushed garlic in sip-lock bag. Add chicken pieces. Marinate in refrigerator overnight, turning a few times. Discard marinade when done. Wash chicken under cold running water; drain and pat dry with paper towels. Slice bacon crosswise into 2 inch long strips and sauté in a large Dutch oven with a tbsp olive oil over low heat to obtain drippings. When bacon is crisp, remove from pan using a slotted spoon (save bacon). Brown the chicken in the bacon drippings and olive oil over high heat, turning to brown other side. Remove from pan and set aside. While the bacon and chicken are cooking, prepare the vegetables: Peel garlic, shallots, carrots and potatoes. Crush garlic and mince shallots. Wash and remove strings from celery and coarsely chop. Slice carrots into 1/2 inch thick coins and do the same with the potatoes. Clean the mushrooms; brush off using a clean towel or silicone vegetable brush and slice into halves. Sauté mushrooms, pearl onions and carrots in drippings over high heat until they begin to take on color. Don't stir too often; allow to brown. Add minced shallots and garlic to vegetables when vegetables begin to caramelize. Add potatoes and celery. Sprinkle 1/3 cup flour over vegetables. Stir to distribute flour; pour wine over all and add fresh herbs. Use the wine with a spatula to scrape up the brown flavor bits from the bottom of the pan. Stir in broth. Be careful not to break up vegetables when stirring. Return bacon and chicken to pot. Simmer, uncovered, for 45 minutes or until vegetables and chicken are tender. Add salt and pepper to taste. Remove thyme and bay leaves before serving.