Coq au Vin

Instructions

1. 1
   Heat olive oil in a large Dutch oven over medium-high heat. Brown the lardons until crispy, then remove and set aside.
2. 2
   Pat chicken pieces dry and season with salt and pepper. Brown in batches in the hot oil for 3-4 minutes per side until golden. Remove and set aside.
3. 3
   In the same pot, sauté garlic, carrots, and onions for 5 minutes until fragrant.
4. 4
   Stir in tomato paste and cook for 2 minutes.
5. 5
   Sprinkle flour over the vegetables and stir to coat.
6. 6
   Pour in red wine, scraping up any browned bits from the bottom of the pot.
7. 7
   Return chicken and lardons to the pot. Add stock, bay leaves, and thyme.
8. 8
   Bring to a simmer, then cover and transfer to a 160°C (320°F) oven for 45 minutes.
9. 9
   Add mushrooms and continue cooking for 15-20 minutes until chicken is tender.
10. 10
    Remove bay leaves and thyme sprigs. Taste and adjust seasoning.
11. 11
    Serve hot with crusty bread or egg noodles.