1 bouquet garni of thyme, rosemary, sage, bay leaf
½ teaspoon of ground turmeric
½ teaspoon of ground anise (optional)
Salt and pepper
Chopped parsley or chives are optional for finishing
Marinating: Pour the wine in a large container. Place the chicken over the wine, skin side up. Make sure the skin is not submerged in the wine or you will have difficulties searing the skin. Cover and refrigerate for up to 5 hours. When ready, remove the chicken and pat very dry with a paper towel. Reserve the remaining wine for deglazing.
Place the pot on medium-to-medium high heat. Add the bacon and stir. Cook the bacon until evenly golden brown. Adjust the temperature as you go. Next, remove the bacon and set aside on a paper towel. Reserve the bacon fat. Heat up the pot to medium high heat. Season the chicken with salt and pepper on both sides. Add a little of the reserved fat back to the pot and the chicken skin side down. Slowly render the skin until crispy and golden brown. Flip the chicken over and sear the other side for 3-5 minutes to lock in all the juices. Remove the chicken from the pot. Next, add the onions and celery. Cook until lightly caramelized. Add the garlic and carrots. Continue to cook until lightly caramelized. Add the tomato paste, tomato puree, turmeric, anise, and cook until browned. Deglaze with the red wine. First add the mushrooms then top with chicken, skin side up. Add the bouquet garni and chicken stock. Season with salt and pepper then cover. Simmer on medium heat for 30 minutes or until the chicken is super tender. Top with the crispy bacon lardons and serve!