Coq au Vin

Season the chicken thighs and drumsticks generously with salt and pepper.
Heat olive oil in a large, heavy-bottomed pot (such as a Dutch oven) over medium-high heat.
Brown the chicken pieces on both sides, about 4-5 minutes per side. Once browned, remove the chicken from the pot and set aside.
Step 2: Cook the Bacon and Vegetables
In the same pot, add the diced bacon and cook until crispy, about 4-5 minutes. Remove the bacon and set it aside, leaving the rendered bacon fat in the pot.
Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.
Step 3: Make the Sauce
Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste.
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Stir in the chicken broth, tomato paste, thyme, and bay leaves. Bring to a simmer.
Step 4: Add the Chicken and Simmer
Return the browned chicken and crispy bacon to the pot. Make sure the chicken is mostly submerged in the liquid. Bring to a simmer.
Cover the pot, reduce the heat to low, and let it cook for about 40-45 minutes, until the chicken is tender and fully cooked through.
Step 5: Add the Mushrooms and Pearl Onions
While the chicken cooks, sauté the mushrooms and pearl onions in a separate pan with butter over medium heat until the mushrooms are softened and the onions are slightly caramelized, about 10 minutes.
Once the chicken is cooked, add the sautéed mushrooms and onions to the pot. Stir gently to combine and heat through.
Step 6: Finish and Serve
Remove the bay leaves from the pot.
Garnish the Coq au Vin with chopped fresh parsley.
Serve the dish hot with crusty bread, mashed potatoes, or buttered noodles to soak up the delicious sauce.
Serving and Storage Tips