INGREDIENTS
6 oz
Bacon, thick-cut
3 1/4 lb
Chicken legs, whole
1
Bay leaf
1 lb
Button mushrooms, small
3/4 lb
Carrots
5
Flat-leaf parsley, fresh sprigs
3
Garlic cloves
1/2
Leek
3/4 lb
Shallots
3
Thyme, fresh
1 3/4 cups
Chicken broth
2 tbsp
Tomato paste
2 tbsp
All-purpose flour
1
Kosher salt and freshly ground pepper
1 tbsp
Butter, unsalted
1
bottle Pinot noir