Coq au Vin (Chicken in Red Wine Sauce)
Ingredients:
1 whole chicken (cut into 8 pieces) or 1 kg chicken thighs
200 g bacon or pancetta, diced
2 tablespoons olive oil
1 onion, chopped
2 carrots, sliced
3 garlic cloves, minced
2 tablespoons flour
2 cups red wine (Burgundy or Merlot)
1 cup chicken stock
1 tablespoon tomato paste
1 bouquet garni (thyme, bay leaf, parsley tied together)
200 g mushrooms, sliced
Salt & black pepper to taste
Instructions:
In a large pot, heat olive oil and cook the bacon until crispy. Remove and set aside.
Season chicken pieces with salt and pepper. Sear them in the same pot until golden on both sides. Remove and set aside.
In the same pot, add onions, carrots, and garlic. Cook for 5 minutes.
Sprinkle with flour and stir to coat. Slowly add wine and chicken stock, stirring until smooth.
Add tomato paste, bouquet garni, chicken, and bacon back to the pot.
Simmer covered for 1 hour 30 minutes on low heat until the chicken is tender.
In a separate pan, sauté mushrooms, then add to the stew 10 minutes before serving.
Serve with: Mashed potatoes, noodles, or crusty French bread.