In a large bowl, marinate the chicken pieces with salt, pepper, thyme, and bay leaf for at least 30 minutes, or preferably overnight in the refrigerator.
In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon and set aside, reserving the rendered fat in the pot.
Dredge the chicken pieces in flour, shaking off any excess. In the same pot, brown the chicken in batches, ensuring not to overcrowd the pot. Set the browned chicken aside.
Add the chopped onions and carrots to the pot and cook until softened, about 5-7 minutes. Add the 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 the alcohol.
Return the chicken and bacon to the pot. Add the chicken broth, tomato paste, and bouquet garni. Bring to a simmer, then cover and braise in a preheated oven at 325°F (160°C) for 1.5 to 2 hours, or until the chicken is tender.
While the chicken is braising, sauté the mushrooms in butter until golden brown. Set aside.
Once the chicken is cooked, remove it from the pot and set aside. Strain the sauce through a fine-mesh sieve into a saucepan. Discard the solids.
In a small bowl, whisk together the butter and flour to create a beurre manié. Whisk the beurre manié into the sauce and simmer until the sauce thickens slightly, about 5-10 minutes.
Return the chicken and mushrooms to the sauce. Simmer for another 5 minutes to heat through. Garnish with fresh parsley before serving.
This coq au vin is absolutely amazing! The taste is out of this world. I highly recommend this recipe to anyone who enjoys French cuisine.
Not the best. The sauce tasted a bit bitter, maybe from the wine. The chicken was fine, but nothing special. I followed the recipe, but the results were underwhelming. Disappointed.
Absolutely fantastic! This coq au vin is a showstopper. The depth of flavor is incredible, and it's surprisingly easy to make. The recipe is clear and easy to follow. My guests were blown away!
It's a decent recipe. The flavors were good, but the chicken was a bit dry. I might try adding more liquid next time to avoid that. Could use a bit more salt.
Solid recipe. Braising is key! The sauce was a highlight, really soaked up the flavors of everything. Easy to follow. I'd make a few tweaks, but overall it's a winner.
