Coq au Vin

Name: Coq au Vin
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 to 6 servings
Ingredients: 4 chicken legs (thigh and drumstick); 1 1/2 cups dry red wine; 1 1/2 cups chicken stock; 4 strips of bacon, sliced into 1/2 inch pieces; 1 medium white onion, thinly sliced; 4 cloves of garlic, minced; 3 Tbsp tomato paste; 4 sprigs fresh thyme; 1 bay leaf; 3 large carrots, cut into coins; 3 Tbsp salted butter, melted; 3 Tbsp flour; 8 ounces of mushrooms, thickly sliced (cremini or baby white)

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Difficulty:: Medium
Prep Time:: 10 minutes
Cook Time:: 60 minutes
Total Time:: 1 hr 10 minutes
Yield:: 4 to 6 servings

Ingredients

4 chicken legs (thigh and drumstick) 8 chicken legs (thigh and drumstick)
1 1/2 cups dry red wine 3 cups dry red wine
1 1/2 cups chicken stock 3 cups chicken stock
4 strips of bacon, sliced into 1/2 inch pieces 8 strips of bacon, sliced into 1/2 inch pieces
1 medium white onion, thinly sliced 2 medium white onions, thinly sliced
4 cloves of garlic, minced 8 cloves of garlic, minced
3 Tbsp tomato paste 6 Tbsp tomato paste
4 sprigs fresh thyme 8 sprigs fresh thyme
1 bay leaf 2 bay leaves
3 large carrots, cut into coins 6 large carrots, cut into coins
3 Tbsp salted butter, melted 6 Tbsp salted butter, melted
3 Tbsp flour 6 Tbsp flour
8 ounces of mushrooms, thickly sliced (cremini or baby white) 16 ounces of mushrooms, thickly sliced (cremini or baby white)

Instructions

Preheat the oven to 350F. On the stovetop, heat a Dutch oven or braiser to medium heat and add bacon. Cook until crispy, 8-10 minutes. Remove bacon and drain off excess fat.
Pat dry the chicken and season with salt. Working in batches, brown the chicken on each side for approximately five minutes. Set aside.
Add the garlic, onions, thyme, bay leaf, tomato paste, and bacon to the pot. Stir and cook until fragrant, approximately 1 minute.
Return the chicken to the pot. Add the carrots and pour the wine and stock over everything.
Remove from the oven. Combine melted butter and flour in a small dish and slowly whisk in 1/4 cup of the liquid from the pot. Gently pour over the whole dish.
Add mushrooms. Cover and cook over medium heat for 10 minutes or until chicken reads 165F on a meat thermometer.