Coq au Vin

Instructions

1. 1

   Prepare the ingredients: chop the vegetables, mince the garlic, dice the bacon, and cut the chicken into pieces if using a whole chicken.

2. 2

   Marinate the chicken in red wine for about 20 minutes. Meanwhile, cook the bacon in a pan until crispy and set aside. Remove the chicken from the wine (reserve the wine), pat dry, and season with salt and pepper.

3. 3

   Brown the chicken in the bacon fat until golden, then set aside.

4. 4

   Sauté the carrots and onions in the same pan until softened. Add the tomato paste and minced garlic, and cook until fragrant.

5. 5

   Pour in the reserved wine, add the thyme and bay leaf, and bring to a simmer. Add the chicken and enough chicken broth to just cover the chicken. Cover and simmer for about 40 minutes.

6. 6

   In a separate pan, melt 30g of butter and whisk in the flour to create a roux.

7. 7

   Sauté the mushrooms in the remaining 30g of butter until soft.

8. 8

   Remove the chicken from the pot. Add the mushrooms and roux to the sauce, adjust seasoning with salt, and simmer until thickened. Return the chicken to the pot.

9. 9

   Let the dish rest covered for a few minutes before serving to enhance the flavors. Serve with pasta or rice.