Coq au Vin (Chicken in Red Wine)

Ingredients

• 8 pieces Chicken Thighs
• 4 strips Bacon
• 1 pound Cremini Mushrooms
• 2 medium Carrots
• 1 medium Onion
• 4 cloves Garlic
• 3 cups Dry Red Wine (Burgundy)
• 1 cup Chicken Broth
• 2 tablespoons Tomato Paste
• 2 tablespoons All-Purpose Flour
• 2 tablespoons Olive Oil
• 2 sprigs Fresh Thyme
• 1 leaf Bay Leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 325°F (160°C). In a large Dutch oven or oven-safe pot (e.g., 6-quart capacity), cook the 4 strips of bacon over medium heat for 5-7 minutes until crisp and golden brown. Remove the cooked bacon and set it aside, leaving the rendered bacon fat in the pot.
2. 2Pat dry the 8 pieces of chicken thighs. In a shallow dish, combine the 2 tablespoons of All-Purpose Flour, 1 teaspoon of Salt, and 0.5 teaspoon of Black Pepper, then dredge each chicken thigh in the mixture, shaking off excess. Add the 2 tablespoons of Olive Oil to the bacon fat in the pot over medium-high heat, then brown the floured chicken thighs in batches for 3-4 minutes per side until golden; remove and set aside.
3. 3Reduce the heat to medium. Add the 1 medium onion (peeled and chopped into 1/2-inch pieces) and 2 medium carrots (peeled and cut into 1/2-inch thick slices) to the pot, sautéing for 5-7 minutes until softened. Stir in the 1 pound of cremini mushrooms (wiped clean and quartered) and cook for another 5-7 minutes until they release their liquid, then add the 4 cloves of minced garlic and cook for 1 minute until fragrant.
4. 4Stir in the 2 tablespoons of Tomato Paste and cook for 1 minute. Pour in the 3 cups of Dry Red Wine (Burgundy) and the 1 cup of Chicken Broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits, then bring the liquid to a gentle simmer over medium-high heat.
5. 5Return the browned 8 pieces of chicken thighs to the pot, nestling them into the liquid, then add the 2 sprigs of Fresh Thyme and the 1 Bay Leaf. Crumble the cooked 4 strips of bacon and sprinkle them over the chicken, then cover the Dutch oven and transfer it to the preheated 325°F (160°C) oven. Braise for 1 hour and 30 minutes, or until the chicken is very tender and an internal temperature of 165°F (74°C) is reached.
6. 6Carefully remove the Dutch oven from the oven, then use tongs to remove and discard the 1 Bay Leaf and the 2 sprigs of Fresh Thyme. Let the Coq au Vin rest for 5-10 minutes before serving to allow the flavors to meld and the sauce to thicken slightly. Serve hot with mashed potatoes.

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