Coq au Vin

Ingredients

1. 4 bone-in, skin-on chicken thighs
2. Salt and freshly ground black pepper
3. 4 slices bacon, chopped
4. 1 large onion, chopped
5. 2 garlic cloves, minced
6. 2 tablespoons tomato paste
7. 2 cups red wine
8. 1 1/2 cups chicken broth
9. 1 bay leaf
10. 1 pound mushrooms, halved
11. Fresh parsley, chopped, for garnish

Instructions:

Season chicken with salt and pepper. In a large Dutch oven, cook the bacon until crisp. Transfer to a plate, leaving the fat in the pot.

Brown the chicken on all sides in the bacon fat. Set aside.

In the same pot, add onions and garlic, cooking until softened. Add tomato paste and cook for one minute.

Deglaze with the red wine, scraping up the browned bits. Add the chicken, the broth, and the bay leaf. Bring to a simmer, cover, and cook for 30 minutes.

Cook the mushrooms in a separate skillet until golden. Add them to the pot. Simmer, uncovered for another 15 minutes to reduce the sauce.

Serve hot garnished with crispy bacon and fresh parsley.

This recipe is a stunning dinner party dish with tender chicken and flavorful red wine sauce. Serve with potatoes or crusty bread to soak up the scrumptious sauce.