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.
Absolutely amazing. This coq au vin is a culinary masterpiece. So delicious! The flavor is complex, and the chicken is perfectly cooked. A perfect recipe. I can't wait to make it again.
It was alright. I found the recipe a little too basic, and the flavors were a bit flat. I might try adding some herbs next time. It wasn't bad, but I have had better.
This coq au vin is the bomb! Seriously delicious. The instructions were so easy to understand. I've made it twice already. Best recipe ever.
Pretty good, but I made a few changes to the recipe. I added some thyme and rosemary, which improved the flavor. The sauce was good, but could have been richer.
Very good. I used a Pinot Noir, as suggested, and it worked perfectly. The onions were cooked to a nice sweetness. Would definitely make this again. Perhaps I'll try adding a bay leaf next time for extra complexity.
