In a large bowl, season the chicken pieces generously with salt and pepper. Dredge them lightly in flour, shaking off any excess.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat. Brown the chicken pieces in batches, ensuring not to overcrowd the pot. Remove the browned chicken and set aside.
Add the bacon to the pot and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
Add the onions and mushrooms to the pot and cook until softened and lightly browned, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Add the chicken broth, thyme, and bay leaf.
Return the chicken and bacon to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for 45 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pot and set aside. If the sauce is too thin, increase the heat and simmer the sauce until it reduces slightly. Discard the thyme sprigs and bay leaf. Return the chicken to the pot and stir to coat with the sauce.
Garnish with fresh parsley, if desired. Serve hot with crusty bread, mashed potatoes, or egg noodles.
This is my new go-to recipe for Coq au Vin! It's incredibly flavorful, and the instructions are clear and easy to follow. I love that it can be made ahead of time.
Very good, easy to follow recipe. The bacon and mushrooms really complement the chicken. Served it with mashed potatoes as suggested - perfect!
I had issues with the chicken drying out, despite following the recipe. Maybe the cooking time needs adjustment? Not the best experience.
Great flavor and easy to prepare. I love that you can make it in advance. The bacon added a great salty touch to the dish.
Amazing! The depth of flavor is incredible. This recipe is easy to follow, and the result is a restaurant-quality dish. My family loved it.
