This recipe is a little more involved but with a little advance planning and a good mis en place it comes together nicely. Just keep in mind there isn't a single part of this recipe that can't be removed from the oven to wait for another part to catch up and then rewarmed for service. So don't worry if one part finishes up before another. You can also cut the chicken into leg, thighs, breast and wings if you need to serve 6 or if you want to have white and dark meat for everyone. I cooked the garnish (carrots, pearl onions and bacon) separate for a simple reason, it keeps the dish from being muddled. It allows the their flavors to shine on their own but still adds to the over all flavor of the coq au vin.

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