Testing - Coq au vin et au chocolat

NOTE: This worked nicely but I would like to try a recipe where I develop a 'fond' to see if it enriches the flavours at all.

Part 1 - the Marinade
1 medium onion, chopped
3 cloves garlic, chopped
1 Tbsp. cocoa powder
1/2 (750 ml) bottle red wine
1 (4 lbs.) whole chicken

1. In a bowl, stir together onion, garlic, cacao nibs, cocoa powder, and red wine.
2. Put chicken in large Ziploc bag with marinade. Refrigerate overnight (or two hours minimum).

Part 2 - the Coq au Vin
1 medium onion, chopped
3 cloves garlic, chopped
4 stalks celery, chopped
2 carrots, peeled and chopped
4 oz. bacon, cut into lardons
2 Tbsps. butter
3 Tbsps. tomato paste
8 oz. mushrooms (morels and/or button)
1 (750 mL) bottle red wine
4 cups chicken stock
1 ounce dark chocolate, chopped
1 Tbsp. cocoa powder
1 tsp. fresh thyme, leaves only
2 bay leaves
1 tsp. salt
1 tsp. ground black pepper

1. Preheat oven to 400F.
2. In a large stockpot over medium heat, sweat the onion and the garlic in butter until translucent. 
3. Add the bacon, and cook until lightly browned. 
4. Add the carrots, the celery, and the tomato paste, and stir. 
5. Add the mushrooms and the red wine.
6. Cook to reduce this liquid mixture by half. 
7. Add the chicken stock, the chocolate, the cocoa powder, thyme, bay leaves, salt, and pepper
8. Remove the chicken from marinade, and add to the pot. Discard marinade.
9. Place the uncovered pot in the oven for 20 minutes
10. Next, lower the oven temperature to 325F. Cook for one more hour or until the internal temperature reads 165F.