Cut the chicken into 10 pieces with a pair of poultry shears: Cut off the wings at the joint. Remove the legs from the breast, cut in half. Separate the breast on the right and left side of the body, then cut through along the breast bone and quarter. Rinse chicken parts and pat dry. Clean mushrooms, wash briefly and cut in half. Peel shallots and cut into rings. Cut bacon into fine cubes. Heat oil in a large roasting pan with lid. Fry bacon in it until crispy. Add mushrooms and shallots and fry for about 3 minutes. Remove everything.
Heat the butter in the frying fat. Fry the chicken parts in it while turning them. Season with salt and pepper. Dust with flour and sauté briefly. Deglaze with wine and 300 ml water. Bring to the boil, cover and stew for about 45 minutes. After about 30 minutes add bacon-mushroom mixture and braise everything to the end.
Wash and finely chop the parsley. Season the coq au vin and sprinkle with parsley. Baguette tastes good with it.