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.
Very flavorful and comforting. The herbs really added a nice depth of flavor. I'd recommend using fresh thyme if you can.
Perfect! The recipe was easy, and the result was restaurant-quality. My family loved it!
It was good, but a little too rich for my taste. Maybe I'll try it again with less wine. Chicken was perfectly cooked though.
Followed the recipe, but the chicken was a little dry. Not sure what went wrong. The flavor was okay, but not worth the effort.
Best Coq au Vin I've ever made! The recipe was easy to follow, and the results were restaurant quality. Served it with crusty bread, as suggested, and it was amazing.
