Elegant Coq au Vin with Porcini Mushrooms

Ingredients

• 3 lbs chicken thighs, bone-in, skin-on
• 1 cup dried porcini mushrooms, soaked in warm water for 30 minutes
• 750 ml red wine, full-bodied
• 2 cups chicken stock
• 4 slices bacon, diced
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups button mushrooms, quartered
• 1 bunch fresh thyme, tied
• 1 cup flour, sifted
• to taste salt and black pepper

Method

1. 01
   Preheat the oven to 325°F (160°C).
2. 02
   Season the chicken thighs with salt and black pepper. Dredge them lightly in the sifted flour, shaking off any excess.
3. 03
   In a large Dutch oven, heat the olive oil over medium-high heat. Add the bacon and cook until crispy. Remove with a slotted spoon and set aside.
4. 04
   In the same pot, sear the chicken thighs skin-side down until golden brown, about 5 minutes per side. Remove and set aside.
5. 05
   Lower the heat to medium, add the onion, and sauté until translucent. Stir in the garlic and tomato paste, cooking until fragrant.
6. 06
   Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let it simmer for 5 minutes.
7. 07
   Add the chicken stock, thyme, porcini mushrooms (with soaking liquid), and button mushrooms. Bring to a simmer.
8. 08
   Return the chicken and bacon to the pot. Cover and transfer to the oven. Braise for 1 1/2 hours until the chicken is tender.
9. 09
   Remove the pot from the oven. Skim off any excess fat and adjust seasoning with salt and pepper.
10. 10
    Serve the Coq au Vin with a sprinkle of fresh parsley, alongside crusty bread or mashed potatoes.