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.
It was alright. Took longer to cook than I anticipated. The flavor was good, but not exceptional. I might try a different recipe next time.
This is an excellent recipe! The instructions were easy to follow, and the results were amazing. My family loved it. We served it with mashed potatoes.
A delicious and comforting meal. The red wine flavor really shines through. The mushrooms were cooked perfectly. I would definitely make this again.
A solid Coq au Vin. I substituted chicken thighs for the pieces, and it worked well. The sauce was rich and flavorful, just as promised.
