Rich and Velvety French Coq au Vin

Ingredients

• 3 pounds chicken pieces, bone-in, skin-on
• 1 cup all-purpose flour
• 6 ounces bacon, diced
• 2 cups red wine, Burgundy or Pinot Noir
• 2 cups chicken stock
• 1 large onion, chopped
• 4 cloves garlic, minced
• 8 ounces mushrooms, quartered
• 2 tablespoons tomato paste
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons butter, softened
• 1 tablespoon parsley, chopped, for garnish

Method

1. 01
   Preheat the oven to 325°F (160°C). Pat the chicken pieces dry with paper towels and season with salt and pepper.
2. 02
   Dredge the chicken in flour, shaking off any excess. Heat olive oil in a large Dutch oven over medium-high heat. Brown the chicken pieces in batches, about 5 minutes per side. Remove and set aside.
3. 03
   In the same Dutch oven, add the diced bacon and cook until crispy. Remove bacon and set aside, leaving the fat in the pot.
4. 04
   Add onions, garlic, and mushrooms to the pot. Sauté until the onions are soft and translucent, about 5 minutes.
5. 05
   Stir in the tomato paste and cook for 1 minute. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
6. 06
   Return the chicken, bacon, and any juices to the pot. Add chicken stock and thyme. Bring to a simmer.
7. 07
   Cover and transfer the Dutch oven to the preheated oven. Cook for 1 1/2 to 2 hours, or until the chicken is tender.
8. 08
   Remove the pot from the oven. If the sauce is too thin, place the pot on the stovetop and simmer uncovered until reduced to your liking.
9. 09
   Stir in the butter to finish the sauce and add extra richness. Season with additional salt and pepper to taste.
10. 10
    Garnish with chopped parsley and serve hot with crusty bread or mashed potatoes.