Ingredients

• 8 chicken pieces
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsps olive oil
• 4 bacon slices, diced
• 2 yellow onions
• 4 garlic cloves, minced
• 2 carrots
• 450 gms (1 lb) mushrooms
• 480 mls (2 cups) red wine
• 480 mls (2 cups) chicken broth
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 bay leaf
• 2 tbsps butter
• 2 tbsps flour

Instructions

1. Season the chicken pieces with salt and pepper.
2. In a large Dutch oven, heat the olive oil over medium-high heat.
3. Add the bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside.
4. Add the chicken pieces to the pot and brown on all sides. Remove the chicken and set aside.
5. In the same pot, add the onions, garlic, carrots, and mushrooms. Cook for about 5 minutes, until the vegetables are soft.
6. Return the bacon and chicken to the pot. Pour in the red wine and chicken broth.
7. Stir in the tomato paste, thyme, and bay leaf. Bring to a simmer.
8. Cover the pot and cook on low heat for about 1.5 hours, until the chicken is tender.
9. In a small bowl, mix the butter and flour together to form a paste.
10. Stir the butter-flour mixture into the pot to thicken the sauce. Cook for an additional 10 minutes.
11. Remove the bay leaf before serving.

Notes

• Coq au Vin is a classic French dish that translates to 'rooster in wine'.
• It's traditionally made with red Burgundy wine, but any good-quality red wine will work.