missmartini's chicken in rosé wine

Ingredients for 4 servings:

• 1 chicken
• ½ liter of rosé wine
• 2 m.-sized onion(s)
• 2 carrots
• 2 garlic cloves
• Crème fraîche
• salt and pepper
• 1 bouquet garni (thyme, parsley, leek, bay leaf)
• 100 g butter
• 2 tbsp flour
• 100 g mushrooms
• 30 g bacon, diced

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the chicken, pat dry, cut into 4 pieces, and place in a large bowl. Peel and chop the onions, garlic, and carrots, add them with the spices and wine. Cover and let the chicken pieces marinate in the refrigerator for 2 days. Remove the poultry pieces. Strain the marinade, reserving the vegetables and marinade, and let the vegetables drain. Lightly salt and pepper the chicken pieces and fry in a casserole dish in 60g butter until golden brown, then remove and keep warm. Add the vegetables to the casserole dish, fry, and deglaze with the marinade. Add the chicken pieces and simmer for about 35 minutes. Meanwhile, heat a little butter in another pot and fry the mushrooms with the bacon cubes for about 5 minutes. Remove the meat from the stock and keep warm. Strain the stock through a sieve. Sauté 2 tablespoons of flour in 40g butter, deglaze with the stock, and season the sauce with salt and pepper. Arrange the chicken pieces on the sauce, top with the mushrooms and bacon pieces. Serve hot. Serve with Alsatian pasta.