Guy's Coq Au Vin

In a large container, pour in 1 bottle of wine and add the capon. Refrigerate, covered, for 24 hours. Heat 3 tablespoons butter in a large skillet over medium-high heat. Remove the capon from the marinade , and reserve the marinade. Add the capon parts to the skillet and sear on all sides, about 5 minutes per side. About halfway through the searing process add the chopped bacon. Put the capon marinade in a large Dutch oven over medium heat. Stir in the onion, thyme, bay leaves, carrots and garlic . Add the seared capon and bacon and pour in the remaining half bottle of wine to cover the capon. Partially cover the pot with a lid and let simmer for 45 minutes. Add the chopped mushrooms and potatoes to the Dutch oven and let simmer for another 10 minutes. Add the roux , stir to combine and let simmer for another 10 minutes. Transfer to a large serving bowl and serve. For Roux: In a small pot, melt the remaining 3 tablespoons of butter over medium heat. Add the flour and cook until thick and light brown in color. Whisk in about 1 cup of the simmering wine and stir until incorporated. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.