Coq au Vin Blanc

Coq au Vin Blanc {I halved this recipe and it worked just fine.) Marinade: 1.5 cups dry white wine 1/2 cup (about 1/2 medium) chopped onion 1/4 cup (about 1/2 small) sliced carrot 1/4 cup (about 1/2 stalk) sliced celery 2 cloves garlic, chopped 1 Tb olive oil 1 to 2 Tb chopped parsley 4 whole black peppercorns 1/4 tsp salt 3 pounds assorted chicken pieces (thighs, breasts, drumsticks) Coq au Vin: 2 slices bacon, chopped 3 Tb chopped parsley 1 Tb olive oil 12 small white onions, peeled 1 cup (about 3 medium) carrots, peeled and cut into 1-inch chunks 1/2 cup (about 1 stalk) sliced celery 2 cloves garlic, chopped 1 shallot, chopped 2 Tb unsifted all-purpose flour 1.5 cups chicken broth 1.5 tsp balsamic vinegar 1 bay leaf 1/2 tsp dried thyme 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1/2 pound small red potatoes (I used quartered medium-sized red potatoes) Combine white wine, onion, carrot, celery, garlic, oil, parsley, peppercorns, and salt in a 3-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes. Remove pan from heat and let marinade cool to room temperature. Arrange chicken pieces in a large nonreactive container and pour cooled marinade over them. Cover and refrigerate at least 4 hours or overnight. Remove chicken from marinade and pat dry. Strain marinade and reserve liquid; discard the vegetables. In a 6-quart heavy kettle or dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to paper towels. Brown chicken parts in bacon drippings in pan. Remove chicken from pan and discard all but 1 tablespoon fat. Add olive oil and onions; saute onions until lightly browned — 8 to 10 minutes. Add carrots, celery, garlic, and shallot; saute 5 minutes longer. Add the flour and cook into a light roux. In a medium bowl, combine the reserved marinade liquid, chicken broth, vinegar, bay leaf, thyme, salt, and pepper. Add to the pan with the vegetables, and return the chicken to the pan, and cook, covered, over low heat, for 45 minutes. Add potatoes and cook until potatoes are fork-tender — about 20 minutes more. Divide the mixture evenly among the serving bowls. Garnish each serving with reserved chopped bacon and chopped parsley.