Coq au Vin

Ingredients

Chicken (cut into pieces)

4 pounds

Bacon

4 strips, diced

Salt

to taste

Black pepper

to taste

Bay leaf

1

Fresh thyme

2 teaspoons

Chicken broth

2 cups

Red wine

2 cups (preferably burgundy or pinot noir)

Mushrooms (sliced)

8 ounces

Garlic (minced)

4 cloves

Carrots (sliced)

2 medium

Onions (chopped)

2 medium

Butter

2 tablespoons

All-purpose flour

2 tablespoons

Fresh parsley (chopped, for garnish)

2 tablespoons

Instructions

1. In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Season the chicken pieces with salt and pepper. In the same Dutch oven, brown the chicken on all sides in the bacon fat. Remove the browned chicken and set aside.
3. Add the chopped onions, sliced carrots, and minced garlic to the Dutch oven. Cook over medium heat until the onions become translucent, about 5 minutes.
4. Stir in the sliced mushrooms and cook until they release their moisture, about 5 minutes.
5. Sprinkle the flour over the vegetables and stir to coat evenly, cooking for an additional 2 minutes.
6. Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the pot. Add the thyme, bay leaf, and reserved bacon. Bring to a gentle simmer.
7. Return the browned chicken to the Dutch oven, nestling it into the sauce. Cover and let simmer for 1 hour, or until the chicken is cooked through and tender.
8. Once the chicken is cooked, remove it from the pot and keep it warm, covered with foil.
9. Simmer the sauce uncovered for another 15-20 minutes, or until it thickens to your desired consistency.
10. Stir in the butter until melted and smooth. Adjust seasoning with salt and pepper to taste.
11. Serve the chicken with the rich sauce poured over the top, garnished with freshly chopped parsley.