Easy Coq Au Vin

Instructions

1. 01

   Heat a Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the Dutch oven.

2. 02

   Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.

3. 03

   Working in batches, add chicken to the Dutch oven, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.

4. 04

   Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.

5. 05

   Stir in garlic until fragrant, about 1 minute.

6. 06

   Whisk in flour and tomato paste until lightly browned, about 1 minute.

7. 07

   Stir in wine, scraping any browned bits from the bottom of the Dutch oven. Stir in chicken stock, thyme and carrots. Return chicken to the Dutch oven.

8. 08

   Bring to a boil; reduce heat and simmer, partially covered, turning the chicken once or twice, until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.

9. 09

   Stir in bacon and parsley; season with salt and pepper, to taste.

10. 10

    Serve immediately.