Coq au Vin

Ingredients

8 oz sliced bacon

6 bone-in, skin-on chicken thighs salt and pepper to taste

*note: after cooking bacon and browning chicken, discard all but 1 tbsp of the fat before cooking the vegetables

2 shallots, sliced

1/2 large yellow onion, diced (traditionally they use pearl onions)

10 large button mushrooms, quartered 2 tsp butter

2 tsp flour

1 1/2 cups red wine

1 cup chicken broth 6 springs thym

Season Chicken

Cook 8oz of chopped bacon

Brown chicken in same pan, turn once. Drain some fat Heat oven to 375

Cook shallots, onions and 10 quartered mushrooms Chunk of butter and 2 teaspoons of flour, make roux

1 1/2 cups of wine to deglace, bring to simmer

Add thyme and bacon, reduce

Add chicken broth

Bake for 1 hour

Remove chicken and coverf

Reduce sauce, skim any fat.

Salt and papper

* Serve over mashed potatoes