Coq au Vin

Step 1

Preheat oven to 375°F.

Step 2

Add bacon to a deep 12-inch skillet or braiser and cook until crisp. Remove bacon to a paper towel lined plate. Leave the bacon grease in the pan.

Step 3

Season the chicken with salt and pepper. Add the chicken, skin side down for the thighs, and cook 5-6 minutes per side or until golden brown. Remove chicken from the pan and set on a plate.

Step 4

In the same pan add sliced mushrooms, carrot, and onion and cook just until the mushrooms and onions start to soften, about 5 minutes.

Step 5

Stir in garlic and tomato paste and cook until fragrant, about 1 minute. Sprinkle in flour, stir and cook 1 minute more.

Step 6

Add red wine a bit at a time stirring after each addition until smooth. Add beef stock, fresh thyme, bay leaves, and half of the bacon. Stir to combine.

Step 7

Place chicken on top of the wine mixture.

Step 8

Cover and bake 30 minutes. Uncover and bake an additonal 30 minutes or until chicken is cooked through and skin is golden.

Step 9

Remove and discard bay leaves. Top with remaining bacon and serve over mashed potatoes or pasta.