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.
Absolutely phenomenal! The best Coq au Vin I've ever had. The depth of flavor is incredible, and the chicken is so tender. I followed this recipe exactly and I'm so happy with the result.
Really enjoyed this dish. The bacon added a lovely salty note, and the mushrooms were perfect. The long braising time really does make a difference. Highly recommend!
Enjoyed this recipe! It's a comforting and flavorful dish, perfect for a chilly evening. The bacon and mushrooms are a great combo.
A very good Coq au Vin. I used a slightly cheaper red wine, and it still turned out well. The onions were a bit overpowering, but overall, a great recipe.
A very good Coq au Vin. The chicken was tender, and the sauce was delicious. The aroma while it was cooking was wonderful. I'll be making this again.
