4 slices bacon
1 medium yellow onion
2 celery, stalks
2 carrots
2 garlic, cloves
1-1/2 cups wine, white
1 chicken
Salt and black pepper
Parsley and rosemary
Yolks of 2 eggs
1/4 cup heavy cream
PREP: Soak a terra cotta baking dish, with lid, in cold water for several hours. Cut bacon into 2" pieces. Peel onion and cut into large dice. Pare carrots and cut into large dice. Cut celery into large dice. Peel and crush, but do not mince, garlic. Wash parsley and rosemary. Rinse chicken, dry well, and season generously with salt and black pepper, inside and out.
In a large skillet, render the bacon until it is beginning to color. Pour off fat and return to the heat with onion. Saute over medium-high heat several minutes until onion begins to color. Add celery and carrot. Cook until softened and starting to color. Add garlic and cook for half a minute.
Add white wine and bring to a boil; let simmer a minute or two to steam away alcohol. Pour all into terra cotta dish. Put chicken breast side down over vegetables in dish. Strew generously with parsley stems and leaves and rosemary stems as leaves (as picked; do not strip or chop.)
Cover and cook at 300° for one hour. Turn chicken over; rearrange vegetables over meat. Cover and cook another two hours, or until very tender.
Remove chicken to a warm platter and cover. Strain sauce; thicken cooking liquid with a liason of cream and egg yolks. Heat, but DO NOT EVEN SIMMER, or eggs will curdle and sauce will break. Serve sauce over chicken.