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.
It was okay. The cooking time was accurate, which was good. The sauce was a little thin. I will probably look for a different recipe next time.
This is a classic for a reason! Simple ingredients, but the flavor is complex and amazing. Perfect for a dinner party or a cozy night in. The best coq au vin recipe I've found.
Excellent results. Used a Côtes du Rhône, which worked great. The bacon added a lovely smoky flavor. Cooking time was about right. A very satisfying meal.
Unfortunately, this wasn't my favorite. The sauce tasted quite acidic, and the chicken was a little tough. I'm not sure what went wrong.
Very good indeed. The flavors were well-balanced, and the chicken was perfectly cooked. The recipe is straightforward and easy to follow. Highly recommended.
