Coq Au Vin with Vegetables and Mushrooms
Rinse the chicken, pat dry and cut into 8 pieces. Season with salt and pepper. Dice the bacon. Peel the onions. Wipe the mushrooms with a damp cloth.
Melt 50 grams (approximately 3 1/2 tablespoons) butter in a large roasting pan, add the bacon and cook until crispy. Add the onions and mushrooms and sauté for 2-3 minutes. Remove from the roasting pan and set aside. Dust the chicken pieces with flour and sear until golden brown on all sides. Deglaze the pan with red wine and chicken stock and bring to a boil.
Return the mushrooms, bacon and onions to the pan. Make a sachet with the garlic, parsley, thyme and bay leaf and add to the pan. Cover and simmer for about 1 hour over low heat. Remove the chicken, vegetables and bouquet garni from the roasting pan and strain the stock.
Whisk the remaining chopped cold butter into the sauce and add the balsamic crema. Arrange the chicken, bacon and vegetables in a serving dish and pour the sauce over top. Serve with the baguette and blanched carrots and celery, if desired.