French chicken stewed in red wine

This is what Big T's family cooked on Christmas Eve in 2008.
It is stewed with solid red wine and has the flavor of vegetables. It is very fragrant.
The French are not worthy of rice, but if we eat it, stew rice, add diced vegetables that are full of flavor in the juice, mix it up and eat it. How can it be delicious?
Coupled with stir-fried mushrooms with bacon, this meal is perfect.
Big T said that noon today, like Christmas Eve, is a festive feast.

Recipe Recommendations

chicken legs of 2
bacon 150 g
onion of 3
celery 125 g
carrots 125 g
garlic 2 cloves
geranyl 2 tablets
red wine 500 ml
chicken soup 200 ml
potatoes 1 medium size
tarragon 2 teaspoons
mushroom 200 g

other
burn
an hour
ordinary

Steps for French chicken stewed in red wine

Cut carrots, celery, and bacon into dices. Cut the garlic into powder. Cut onions into rings.

Add less oil to the pan and fry the chicken legs with salt and pepper until golden brown on both sides. Serve it out for later use.

Add the oil in the pan, add onions and half of the bacon, and stir fry until fragrant.

Then add carrots and celery and stir fry for 5 minutes. Add garlic and fragrant leaves and stir-fry for a while.

Spray in 200ml of red wine, dry it almost over high heat, add the remaining red wine and chicken soup, bring to a boil, finally put the chicken legs in, cover, turn to low heat, and cook for 35 minutes. Turn it over a few times in the middle.

During this period, cut the mushrooms into small pieces as appropriate. Cut the potatoes into dices.

After 35 minutes, sprinkle tarragon on the chicken legs.

Turn over and add the diced potatoes. Continue to cover and simmer for 15 minutes.

Add oil to the pan, stir-fry the remaining ordinary bacon and mushrooms, add salt and pepper.

Collect the juice on the chicken legs over medium heat, don't finish it, and make it sticky. The French don't deserve rice when eating this dish, but I guarantee that the sauce contains the vegetables inside, and the rice will be very delicious. Serve the chicken legs on a plate and serve with mushroom bacon.