In a large bowl, season the chicken pieces generously with salt and pepper. Dredge them lightly in flour, shaking off any excess.
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crisp. Remove the bacon and set aside, reserving the rendered fat in the pot.
Add the chicken pieces to the pot in batches, browning them 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. Add the minced garlic and cook for another minute until fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to reduce slightly.
Return the chicken and bacon to the pot. Add the chicken broth, thyme, and bay leaf. Bring to a simmer, then reduce the heat to low, cover, and simmer for 45 minutes, or until the chicken is cooked through and tender.
Before serving, remove the bay leaf. Garnish with fresh parsley, and serve hot with crusty bread or mashed potatoes.
Spectacular! The flavors were so well-balanced, and the chicken was falling-off-the-bone tender. This recipe is a true classic, and I'll be making it again soon.
This was a fantastic dish. The bacon added a wonderful smoky flavor, and the mushrooms were perfectly cooked. My only suggestion would be to add a touch more salt at the end.
Bravo! This recipe is outstanding. The flavors meld together beautifully, and the long braising time makes all the difference. Highly recommend!
This Coq au Vin was a flavorful experience. The bacon really popped. The braising process is key to a great dish.
It was okay. The sauce was a little too thick for my liking. Perhaps I needed to add more wine during the braising process.
