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

Instructions

1. 1 Preheat the oven to 325°F (160°C).
2. 2 Season the chicken thighs with salt and black pepper. Dredge them lightly in the sifted flour, shaking off any excess.
3. 3 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. 4 In the same pot, sear the chicken thighs skin-side down until golden brown, about 5 minutes per side. Remove and set aside.
5. 5 Lower the heat to medium, add the onion, and sauté until translucent. Stir in the garlic and tomato paste, cooking until fragrant.
6. 6 Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let it simmer for 5 minutes.
7. 7 Add the chicken stock, thyme, porcini mushrooms (with soaking liquid), and button mushrooms. Bring to a simmer.
8. 8 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. 9 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.