Slow-Cooker Coq au Vin | Williams Sonoma

Ingredients

• 1 bottle (750ml) Pinot Noir<br>
• 5 fresh flat-leaf parsley sprigs, plus 2 Tbs. finely chopped parsley<br>
• 3 fresh thyme sprigs<br>
• 1 bay leaf<br>
• 1/2 leek (cut lengthwise)<br>
• 6 oz. thick-cut bacon, cut into 1/2-inch dice<br>
• 3 1/4 lb. whole chicken legs<br>
• Kosher salt and freshly ground pepper, to taste<br>
• 1 lb. small button mushrooms<br>
• 3/4 lb. shallots, halved<br>
• 1 Tbs. unsalted butter<br>
• 3 garlic cloves, minced<br>
• 2 Tbs. tomato paste<br>
• 2 Tbs. all-purpose flour<br>
• 1 3/4 cups chicken broth<br>
• 3/4 lb. carrots, peeled and cut into 2-inch pieces<br>