This modern Coq au Vin recipe makes a classic dish fresh and easy.
Preheat oven to 350 degrees. Begin by cleaning out cavity of bird and patting skin dry. Season gently with salt and pepper.
To large roasting pan (Le Cruset or similar cast iron dutch oven is wonderful for this) add bacon and cook for about five minutes- stirring occasionally.Deglaze with 1/2 cup white wine, stirring to pick up browned bits from pan. Add carrots, shallot , garlic and celery to pan. Place chicken on top of vegetables and place in oven with lid on. After about 10 minutes stir vegetables and add 1/2 cup white wine, pearl onions, mushrooms and baby potatoes. Cook an additional 10-15 minutes ( stirring vegetables occasionally) then remove lid and raise heat to 425 to brown skin. ( about 5-7 minutes) check bird temp with a thermometer. It should register 160. Remove from oven and let rest 10 minutes.
Transfer chicken to cutting board and arrange vegetables on a platter. Return pan to stove top over medium high heat. Deglaze pan with a splash of wine and simmer for about a minute. Stir in 2 pats of butter and swirl. Carve chicken by cutting breast meat off each side and then cutting off legs and wings. Arrange chicken on platter on top of vegetables. Pour/spoon sauce in pan over top. Serve with crusty french bread and a nice light red wine such as Pinot Noir. Bon Appetit!