Traditional Coq au Vin ( Chicken in Wine Stew)

4–6 chicken thighs or drumsticks (bone-in, skin-on)

Salt and pepper, to taste

4 slices bacon or 100g lardons

2 cups (480ml) dry red wine

1 cup (240ml) chicken stock

1 tbsp tomato paste

3 cloves garlic, minced

2 carrots, sliced

1 cup (150g) pearl onions (fresh or frozen)

1 cup (100g) mushrooms, halved

1 bay leaf

3–4 sprigs thyme

2 tbsp butter + 2 tbsp flour (for thickening)

Instructions

Brown the chicken and set aside.

Cook bacon until crispy. Remove.

Sauté mushrooms, onions, and carrots in the bacon fat.

Add garlic and tomato paste. Stir well.

Pour in wine, scrape the pan, then add stock and herbs.

Return chicken and bacon to the pot. Simmer with lid for 30–40 minutes.

Mix butter and flour into a paste. Stir into the stew and simmer uncovered 10 more minutes.

Serve hot with mashed potatoes or bread.