Coq Au Vin

Ingredients

• Parsley - 2 tablespoons, chopped
• Butter - 2 tablespoons
• Flour - 2 tablespoons
• Salt and pepper - To taste
• Bay leaf - 1
• Thyme - 2 teaspoons
• Chicken broth - 1 cup
• Red wine - 2 cups
• Mushrooms - 8 ounces, sliced
• Garlic - 4 cloves, minced
• Carrots - 2 medium, sliced
• Onions - 2 medium, sliced
• Bacon - 4 slices, chopped
• Chicken - 1 whole, cut into pieces

Instructions

1. In a large Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside.
2. Season the chicken pieces with salt and pepper. In the same Dutch oven, brown the chicken on all sides. Remove the chicken and set aside.
3. Add the onions, carrots, and garlic to the Dutch oven. Cook until the onions are translucent.
4. Add the mushrooms and cook until they release their moisture.
5. Sprinkle the flour over the vegetables and stir to coat.
6. Pour in the red wine and chicken broth. Add the thyme, bay leaf, and reserved bacon. Bring to a simmer.
7. Return the chicken to the Dutch oven. Cover and simmer for 1 hour, or until the chicken is cooked through and tender.
8. Remove the chicken from the Dutch oven and keep warm.
9. Simmer the sauce uncovered for another 15-20 minutes, or until it thickens.
10. Stir in the butter until melted and smooth. Season with salt and pepper to taste.
11. Serve the chicken with the sauce, garnished with chopped parsley.