Creating Julia Child’s Coq au Vin may seem like a daunting task, but following these steps will guide you through the process seamlessly:

1. Marinate the Chicken: In a large bowl, combine the chicken pieces, red wine, and bouquet garni. Cover and refrigerate for at least 4 hours or overnight for the best flavor.

2. Prepare the Vegetables: Remove the chicken from the marinade and pat it dry with paper towels. Reserve the marinade. In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the pot.

3. Brown the Chicken: In the same pot, brown the chicken pieces in the bacon fat for about 5 to 7 minutes on each side. Work in batches if necessary to avoid overcrowding. Remove the browned chicken and set aside.

4. Sauté the Aromatics: Add the chopped onion and sliced carrots to the pot. Sauté for about 5 minutes until they are softened. Stir in the minced garlic and cook for an additional minute.

5. Add the Tomato Paste: Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly and develop flavor.

6. Combine Ingredients: Sprinkle the flour over the vegetables and stir to coat. Gradually pour in the reserved marinade and chicken stock, stirring to combine. Bring the mixture to a simmer.

7. Braise the Chicken: Return the chicken and bacon to the pot. Add the quartered mushrooms and season with salt and pepper. Cover and let it simmer on low heat for about 1 hour, or until the chicken is tender and cooked through.