Chicken with Red Wine and Polenta

Prepare the chicken: place the chicken in a bowl and combine with red wine, onion, carrot, garlic, and bouquet garni

Cover with plastic wrap and refrigerate for at least one day

Drain the chicken, onion, and carrot, and pat dry with paper towels

Reserve the red wine and bouquet garni

In a skillet, brown the chicken pieces in olive oil and transfer to a pot

Sauté the onion and carrot in the same skillet as the chicken, then add to the pot

Polish with wheat flour and mix well

Add garlic and bouquet garni and season with salt and black pepper

Add red wine and bring to a boil

Reduce heat, cover the pot, and let simmer for about an hour

Separate the chicken pieces

Pass the sauce through a fine-mesh sieve, pressing well, and drizzle over the chicken with the panned sauce

Reserve warm

For the accompaniment: peel the onions and place in a pot with cornstarch and butter

Cover with cold water and cook until all liquid has been absorbed and the onions are golden brown. Reserve

To serve, add crispy bacon to the pan with mushrooms and sauté for three minutes

Add caramelized onions and mix well

To make polenta, fry onion and garlic in butter in a pot and add broth

When boiling, reduce heat, add cornmeal gradually while stirring constantly until the polenta thickens

Mount the plates: distribute chicken and sauce on individual plates

Add accompaniment and serve with polenta.