Wash the chicken, pat dry, cut into 4 pieces and place in a large bowl. Peel and chop the onions, garlic and carrots, add them with the spice bouquet and the wine. Cover and let the chicken pieces marinate in this marinade for 2 days in the refrigerator.
Remove the chicken pieces.
Strain the marinade, reserving the vegetables and marinade, drain the vegetables.
Lightly salt and pepper the chicken pieces and fry them in a casserole dish in 60 g butter until golden brown, then remove and keep warm. Add the vegetables to the casserole, sauté and deglaze with the marinade. Add the chicken pieces and simmer for about 35 minutes.
Meanwhile, in another pot, heat some butter and fry the mushrooms with the bacon cubes for about 5 minutes.
Remove the meat from the broth and keep warm. Strain the broth through a sieve.
Sweat 2 tablespoons of flour in 40 g of butter, deglaze with the stock and season the sauce with salt and pepper.
Arrange the chicken pieces on the sauce and place the mushrooms and bacon cubes on top. Serve hot.
Serve with Alsatian noodles.