Coq Au Vin

Instructions

1. In a large bowl, combine the chicken pieces with the red wine, brandy, sliced onion, sliced carrots, smashed garlic, thyme sprigs, and bay leaf. Cover and marinate in the refrigerator for at least 4 hours, or preferably overnight.
2. Remove chicken from marinade, reserving the marinade liquid. Pat chicken dry with paper towels. Discard the marinade vegetables and herbs.
3. In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
4. Add olive oil to the pot if needed. Brown the chicken pieces on all sides in batches, then remove and set aside.
5. Add the chopped onion and quartered mushrooms to the pot and cook until softened and browned, about 5-7 minutes.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Sprinkle the flour over the vegetables and cook, stirring, for 1-2 minutes to form a roux.
8. Gradually whisk in the reserved marinade liquid and the chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
9. Return the browned chicken to the pot. The liquid should mostly cover the chicken; add more broth or wine if needed.
10. Bring to a gentle simmer, then cover the pot and transfer to a preheated oven at 325°F (160°C). Braise for 1.5 to 2 hours, or until the chicken is tender.
11. Remove the pot from the oven. Skim off any excess fat from the surface.
12. Season the sauce with salt and pepper to taste. If the sauce is too thin, simmer uncovered on the stovetop for 10-15 minutes to reduce and thicken.
13. Serve the Coq au Vin hot, garnished with the reserved crispy bacon and fresh parsley. Excellent served with mashed potatoes or crusty bread.