Coq au Vin

Ingredients

• •4 chicken thighs, bone-in and skin-on
• •4 chicken drumsticks, bone-in and skin-on
• •4 oz bacon, diced
• •2 cups red wine (preferably Burgundy)
• •1 cup chicken broth
• •2 tbsp olive oil
• •1 medium onion, chopped
• •2 cloves garlic, minced
• •8 oz mushrooms, sliced
• •2 tbsp tomato paste
• •1 tsp dried thyme
• •2 bay leaves
• •Salt and pepper to taste
• •Fresh parsley for garnish (optional)

Instructions

1. 1

   Start by seasoning the chicken thighs and drumsticks with salt and pepper on both sides.

2. 2

   In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Remove the bacon, leaving the fat in the pot, and set aside.

3. 3

   In the same pot, add the chicken pieces skin-side down. Brown the chicken on both sides, about 5 minutes per side. Remove and set aside with the bacon.

4. 4

   Add the chopped onion and sliced mushrooms to the pot. Sauté until softened, around 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

5. 5

   Add the tomato paste, dried thyme, and bay leaves to the pot. Stir to combine. Then pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the pot.

6. 6

   Return the chicken and bacon to the pot, bringing the mixture to a simmer. Reduce heat, cover, and cook for about 30-35 minutes, or until the chicken is cooked through and tender.

7. 7

   Taste and adjust seasoning with additional salt and pepper if needed. Remove bay leaves before serving.

8. 8

   Serve hot, garnished with fresh parsley if desired, alongside crusty bread or potatoes.