Coq au vin

There are many variations out there available for this dish, so it was difficult to choose.  Since I hadn't planned far ahead (chose it same day), I had to eliminate the ones that require marinating--that helped a bit on cutting down the choices.  When it came down to it, I figured to give William-Sonoma's version a shot, as I've generally had excellent experiences with their recipes.  This was stellar--very highly recommend it.  I only modified a couple of ingredients slightly.  Here is the original version:
http://www.williams-sonoma.com/recipe/coq-au-vin2.html

Ingredients:

1 bottle (750 mL) Merlot
5 fresh Italian/flat parsley sprigs, plus a little chopped for garnish
3 fresh thyme sprigs
1 bay leaf
1/2 leek (cut lengthwise)
6 oz. thick cut bacon, cut into 1/2" dice
3 1/4 lb. chicken drumsticks
salt and coarse ground pepper
1 lb. small button mushrooms
1/2 lb. shallots, halved
1 T. unsalted butter
3 garlic cloves, minced
2 T. tomato paste
2 T. all-purpose flour
1 small can chicken broth
3/4 lb. carrots, peeled and cut into 1-2" pieces

Instructions:

1. Preheat oven to 350°F (I'm a bit of a slow cook, so I actually waited until I was nearly done to do this, but I'm sure others are faster...).

2. In a medium or large saucepan over high heat, bring the wine to a boil and maintain boil for 15 minutes, then remove from heat.

3. Place the parsley sprigs, thyme sprigs, and bay leaf against the cut side of the leek and tie together as a bouquet garni with kitchen string/twine.  Set aside.

4. In a 5 1/2 qt. Dutch oven over medium heat, cook the bacon until just crisped.  Transfer to a paper towel lined plate and set aside.  Discard all but 2 T. of drippings from the pot.

5. Season chicken with salt and pepper, then raise heat to medium-high.  Cook chicken in batches (I did 3 drumsticks at a time), 8 minutes total, turning once at halfway point.  Transfer chicken to a plate.

6. Place mushrooms in pot and cook, stirring every minute, until they are beginning to brown (around 6 minutes).

7. Add shallots to pot and cook for additional 2 minutes.  Transfer all contents of pot to bowl.

8. Reduce heat to medium and melt the butter.  Add the garlic, tomato paste, and flour.  Cook for 1 minute, stirring constantly.

9. Whisk in the reduced wine and the chicken broth, increase heat back to medium-high, and bring to a simmer.

10. Add bacon, chicken, mushroom mixture, carrots, and bouquet garni.  Cover and transfer to the oven.

11. Bake for 1 1/2 hours.  Upon removing from oven, transfer chicken pieces only to a bowl.

12. Set pot over medium-high heat and simmer sauce for 15 minutes to reduce.

13. Remove bouquet garni, then return chicken to the pot.

14. Garnish with desired amount of chopped parsley, serve with preferred side (mine was egg noodles), and enjoy!