Coq au Vin: Classic French Chicken Stew

How to Make It

• 1

  ['Pat 1.5 kg bone-in, skin-on chicken pieces (thighs and drumsticks recommended) very dry with paper towels. Season generously with 1.5 tsp salt and 0.5 tsp black pepper.', 'In a large, heavy-bottomed Dutch oven or oven-safe pot, render 150g diced bacon (lardons) over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.', 'Add 2 tbsp olive oil to the pot with the bacon fat. Brown the chicken pieces in batches over medium-high heat until deeply golden on all sides, about 5-7 minutes per side. Remove chicken and set aside.', 'Reduce heat to medium. Add 1 large chopped onion, 2 sliced carrots, and 3 cloves minced garlic to the pot. Sauté for 5-7 minutes until softened and fragrant. Stir in 2 tbsp all-purpose flour and cook for 2 minutes, stirring constantly.', 'Pour in 750ml (3 cups) good quality dry red wine (like Pinot Noir or Burgundy) and 250ml (1 cup) chicken broth. Scrape up any browned bits from the bottom of the pot. Add 2 bay leaves and 1 tsp fresh thyme sprigs. Return chicken to the pot, ensuring it\'s mostly submerged.', 'Bring to a simmer, then cover and transfer to a preheated oven at 160°C (325°F). Braise for 1.5 to 2 hours, or until the chicken is fork-tender. In the last 30 minutes of cooking, add 250g halved button mushrooms and the reserved crispy bacon. If the sauce is too thin, remove chicken and vegetables, reduce sauce on stovetop over high heat until desired consistency. Stir in 2 tbsp butter for richness. Garnish with fresh chopped parsley before serving.']