Coq au Vin | Williams Sonoma

Ingredients

• 1 bottle (750 ml) Pinot Noir
• 5 fresh flat-leaf parsley sprigs, plus 2 Tbs. finely chopped parsley
• 3 fresh thyme sprigs
• 1 bay leaf
• 1/2 leek (cut lengthwise)
• 6 oz. (180 g) thick-cut bacon, cut into 1/2-inch (12-mm) dice
• 2 lb. (1 kg) bone-in chicken thighs
• 1 1/2 lb. (750 g) chicken drumsticks
• Kosher salt and freshly ground pepper
• 1 lb. (500 g) small button mushrooms
• 3/4 lb. (375 g) shallots, halved
• 1 Tbs. unsalted butter
• 3 garlic cloves, minced
• 2 Tbs. tomato paste
• 2 Tbs. all-purpose flour
• 1 3/4 cups (14 fl. oz./430 ml) chicken broth
• 3/4 lb. (375 g) carrots, peeled and cut into 2-inch (5-cm) pieces