In a large Dutch oven or pot, cook bacon over medium heat until crispy. Remove bacon and set aside, reserving the bacon fat in the pot.
Season chicken pieces with salt and pepper. Dredge lightly in flour. In the same pot, brown the chicken in batches in the bacon fat. Remove chicken and set aside.
Add onions and mushrooms to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
Pour in red wine and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Return chicken and bacon to the pot. Add thyme and bay leaf. Cover and simmer for 30-40 minutes, or until chicken is cooked through and tender.
Remove chicken from the pot and set aside. Simmer the sauce, uncovered, for 10-15 minutes, or until slightly thickened.
Return chicken to the pot and heat through. Garnish with fresh parsley. Serve hot with mashed potatoes, noodles, or crusty bread.
I loved this recipe! The flavors were fantastic. I also really enjoyed the presentation, it looked amazing. The instructions were clear and easy to follow.
The dish was alright, but the mushrooms were a bit soggy. I think next time I will cook them separately to avoid that. The sauce had a nice flavor, though.
This recipe is a keeper! It was so easy to follow, and the results were amazing. The chicken was so tender, and the sauce was rich and flavorful. My guests loved it.
It was okay. The chicken was a little dry, even though I cooked it for the recommended time. The sauce was good, but I think it could use a bit more seasoning. Maybe a bay leaf would help?
A very good and comforting dish. The flavors were complex and delicious. I would recommend this recipe to anyone looking for a classic Coq au Vin.
