Pre-heat the oven to 175°.
Cut the chicken into parts and placed it in a large dish.
Mix red wine with cinnamon, star anise, juniper berries and strips of orange peel and pour it over the chickens.
Put the dish in the fridge for the next day.
Take the chicken out of the marinade, pat dry. Cook it on a pan in a bit of oil until lightly browned and place them in a large ovenproof dish.
Fry onion and mushroom on a dry pan, season with thyme and pour marinade and chicken bullion over. Bring it all to a boil and pour it over the chickens. Cook the chicken in the oven at 175° for approx. 45 min.
Cook the bacon until crispy and steam the carrots.
Add the carrots to the dish and sprinkle with bacon and parsley.
Peal and cook potatoes in boiling water for 20-30 minutes.
Drain water and serve.
Heat the bread in the oven for the last 12-15 minutes of the cooking time of the chicken.
2 whole grillers
1 bottle of redwine
3 cinnamon sticks
2 star anise
2 tsp. juniper
The peel of an organic orange
400g shallots or pearl onions
500g whole small mushrooms
2 teaspoons thyme
½ liter chicken broth
500g carrots (can be mini carrots)
1,5 kg potatoes