Coq au Vin

Instructions

1. 1

   Cut the bacon into small pieces and cook in a large, heavy pot or Dutch oven over medium heat until crisp. Remove the bacon and set aside, leaving the fat in the pot.

2. 2

   Pat the chicken thighs dry with paper towels and season them with salt and pepper. Brown the chicken thighs in the bacon fat over medium-high heat until golden on both sides. Remove the chicken and set aside.

3. 3

   In the same pot, add the pearl onions and cook until browned. Then add the garlic and cook for another minute.

4. 4

   Sprinkle the flour over the onions and garlic, stir and cook for a minute to form a roux.

5. 5

   Gradually pour in the red wine and chicken stock, stirring constantly to combine and to prevent lumps from forming.

6. 6

   Add the browned chicken thighs back into the pot. Add the cooked bacon, thyme, bay leaves, and any additional salt and pepper if needed. Bring to a simmer.

7. 7

   Cover the pot and let it simmer gently for about 20 minutes.

8. 8

   While the chicken is simmering, sauté the mushrooms in butter in a separate pan until they are golden brown.

9. 9

   After the chicken has simmered for 20 minutes, add the sautéed mushrooms to the pot.

10. 10

    Continue to simmer the coq au vin for another 10 to 15 minutes, or until the chicken is cooked through and the sauce has thickened.

11. 11

    Adjust seasoning with salt and pepper if necessary. Remove the bay leaves and thyme sprig before serving.

12. 12

    Serve the coq au vin hot, with potatoes, noodles, or crusty bread to soak up the delicious sauce.