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.
A solid recipe. I found the preparation a bit time-consuming, but the final result was worth it. The sauce could have been a little thicker.
A decent recipe, but the sauce was a bit thin. I might try thickening it with a cornstarch slurry next time.
Very flavorful! I used a Pinot Noir, and it worked beautifully. Next time, I might add a touch more salt.
Absolutely delicious! This recipe is a keeper. The flavors are complex and satisfying, and the cooking process is enjoyable.
This Coq au Vin is a masterpiece! The instructions are easy to follow, and the end product is simply amazing. Definitely making this again!
