Coq au Vin-Style Chicken

Method

1. Render bacon in pot; remove.
2. Sear chicken in the fat; remove.
3. Sauté mushrooms and onions; season. Stir in flour for 1 minute.
4. Deglaze with red wine, scraping up the fond; add chicken stock, then return bacon, chicken, and herbs.
5. Cover and simmer gently for 35–45 minutes, until the chicken reaches an internal temperature of 90–95°C (195–203°F) — or finish in the oven at 170°C (340°F) on the middle rack.
6. Uncover and reduce until the sauce coats the back of a spoon (nappe consistency). Mount with a knob of butter; finish with parsley.
7. Serve with buttered noodles or crusty sourdough.

Kitchen note

Pat chicken dry for better browning. Use a wine you would drink.