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 really enjoyed this Coq au Vin. The recipe was straightforward, and the results were impressive. The only thing I would suggest is maybe browning the chicken a little more for extra color and flavor. Otherwise, it was perfect.
I followed this recipe exactly, and I was disappointed with the outcome. The dish lacked depth of flavor and was rather bland. I might have done something wrong, but it wasn't a hit for me.
This is a truly classic dish, and this recipe does it justice! The flavors meld beautifully. The presentation is also important and this looks amazing. I served it with crusty bread, and it was a perfect pairing.
Very good! The Coq au Vin was delicious. The bacon added a wonderful smokiness to the dish. I might try using a different type of red wine next time to experiment with the flavor profile.
Absolutely fantastic! The sauce was incredibly rich and flavorful. My family devoured it, and everyone raved about the tender chicken and the perfectly cooked mushrooms. Will definitely be making this again!
