Coq au Vin

Instructions

1. 1
   Render bacon lardons in a heavy Dutch oven over medium heat until crispy, then remove and set aside.
2. 2
   In the same pot, brown chicken pieces on all sides in the bacon fat, working in batches. Season with salt and pepper. Remove and set aside.
3. 3
   Add diced onions, carrots, and mushrooms to the pot. Sauté until lightly browned, about 5 minutes.
4. 4
   Sprinkle flour over vegetables and stir to coat. Cook for 2 minutes.
5. 5
   Stir in tomato paste and cook for 1 minute.
6. 6
   Deglaze the pot with red wine, scraping up browned bits from the bottom. Pour in chicken stock.
7. 7
   Return chicken and bacon to the pot. Add garlic, bay leaves, and thyme. Bring to a simmer.
8. 8
   Cover and braise in a 160°C (320°F) oven for 1 hour, until chicken is very tender.
9. 9
   Adjust seasoning with salt and pepper. Remove bay leaves before serving.
10. 10
    Serve hot with crusty bread, potatoes, or egg noodles.