Name: Coq au Vin (French Chicken Braised in Red Wine)
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lb (900g) bone-in, skin-on chicken thighs (6–8 pieces); 6 oz (170g) bacon, diced; 2 tbsp all-purpose flour; 2 tbsp butter; 1 tbsp olive oil; 1 large yellow onion, diced; 2 medium carrots, sliced into 1/2-inch (1.25cm) rounds; 3 garlic cloves, finely chopped; 2 tbsp tomato paste; 2 cups (480ml) dry red wine (Pinot Noir, Côtes du Rhône, Merlot); 1 cup (240ml) chicken stock; 2 tsp fresh thyme leaves (or 1 tsp dried); 1 bay leaf; 12 oz (340g) cremini mushrooms, quartered; 1 tbsp Dijon mustard (optional but excellent); 2 tbsp chopped parsley (optional, to finish); 1 tsp kosher salt, plus more to taste; 1/2 tsp black pepper

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