In a large Dutch oven or pot, heat olive oil over medium-high heat. Season chicken pieces with salt and pepper. Brown the chicken in batches, being careful not to overcrowd the pot. Remove chicken and set aside.
Add bacon to the pot and cook until crispy. Remove bacon and set aside, leaving the rendered fat in the pot. Add onions and carrots to the pot and cook until softened, about 5-7 minutes.
Add mushrooms to the pot and cook until browned, about 5 minutes. Stir in garlic and tomato paste and cook for 1 minute more.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add chicken broth, bay leaf, and thyme. Bring to a simmer.
Return the chicken and bacon to the pot. Reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is cooked through and tender.
In a small bowl, whisk together butter and flour to create a beurre manié. Stir the beurre manié into the stew to thicken the sauce. Simmer for a few minutes until the sauce has thickened.
Season with salt and pepper to taste. Garnish with fresh parsley. Serve hot with crusty bread, mashed potatoes, or egg noodles.
Absolutely fantastic! The chicken was melt-in-your-mouth tender, and the sauce was so rich and savory. This is a keeper!
Magnifique! This Coq au Vin was absolutely divine. The chicken was so tender, and the sauce...oh la la! Perfect for a chilly evening.
Really enjoyed this. The depth of flavor from the red wine was incredible. I added a bay leaf which enhanced the flavors. Will definitely make this again.
Really enjoyed this dish. The red wine sauce was fantastic, and the chicken was so tender. I'll make this again for sure.
It was good, but not outstanding. I think I might have added a bit too much salt. The chicken was cooked well.
