Marinate the chicken pieces in red wine, chopped onions, garlic, thyme, and bay leaf for at least 2 hours, or preferably overnight in the refrigerator.
Remove the chicken from the marinade and pat dry. Reserve the marinade.
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
Season the chicken pieces with salt and pepper. Brown the chicken in batches in the bacon fat until golden brown on all sides. Remove the chicken and set aside.
Add the sliced onions and mushrooms to the pot and cook until softened, about 5-7 minutes. Stir in the tomato paste and cook for another minute.
Pour in the reserved marinade and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
Return the chicken and bacon to the pot. Cover and simmer over low heat for 45 minutes, or until the chicken is cooked through and tender.
Garnish with fresh parsley before serving. Serve hot with mashed potatoes, egg noodles, or crusty bread.
The flavors were there, but the chicken seemed a bit bland. Perhaps marinating it longer would help. I did enjoy the mushroom flavor. I will experiment a little more with the seasoning.
Magnifique! This coq au vin was restaurant-quality. The depth of flavor from the wine and the perfectly balanced ingredients was amazing. This is a new family favorite!
Really enjoyed this recipe! It was a bit time-consuming, but the results were worth it. The bacon added a wonderful saltiness. I served it with crusty bread, perfect for soaking up the sauce.
Best coq au vin I've ever had! The sauce was thick and flavorful, and the chicken fell right off the bone. So easy to follow as well!
A solid coq au vin. The wine flavor was prominent, and the mushrooms were delicious. I would perhaps add a touch of cream at the end to enrich the sauce. Good and recommended!
