Recipe Instructions:
Ingredients%3A%0A%EF%82%A7%094%20chicken%20thighs%20and%204%20drumsticks%2C%20bone-in%20and%20skin-on%0A%EF%82%A7%09Salt%20and%20pepper%20to%20taste%0A%EF%82%A7%092%20tablespoons%20olive%20oil%0A%EF%82%A7%094%20ounces%20bacon%2C%20diced%0A%EF%82%A7%098%20ounces%20mushrooms%2C%20quartered%0A%EF%82%A7%092%20cloves%20garlic%2C%20minced%0A%EF%82%A7%091%20onion%2C%20chopped%0A%EF%82%A7%092%20carrots%2C%20chopped%0A%EF%82%A7%092%20cups%20red%20wine%20%28Burgundy%20or%20Pinot%20Noir%29%0A%EF%82%A7%091%20cup%20chicken%20broth%0A%EF%82%A7%092%20tablespoons%20tomato%20paste%0A%EF%82%A7%092%20sprigs%20fresh%20thyme%0A%EF%82%A7%091%20bay%20leaf%0A%EF%82%A7%09Chopped%20parsley%2C%20for%20garnish%0AInstructions%3A%0A1.%09Season%20chicken%20thighs%20and%20drumsticks%20with%20salt%20and%20pepper.%0A2.%09In%20a%20large%20Dutch%20oven%20or%20skillet%2C%20heat%20olive%20oil%20over%20medium-high%20heat.%0A3.%09Add%20diced%20bacon%20and%20cook%20until%20crispy.%20Remove%20bacon%20and%20set%20aside.%0A4.%09Brown%20chicken%20pieces%20in%20the%20bacon%20fat%2C%20about%204-5%20minutes%20per%20side.%20Remove%20and%20set%20aside.%0A5.%09Add%20mushrooms%20to%20the%20skillet%20and%20cook%20until%20browned%2C%20about%205%20minutes.%0A6.%09Add%20minced%20garlic%2C%20chopped%20onion%2C%20and%20chopped%20carrots.%20Cook%20until%20softened%2C%20about%205%20minutes.%0A7.%09Stir%20in%20tomato%20paste%20and%20cook%20for%201%20minute.%0A8.%09Return%20chicken%20and%20bacon%20to%20the%20skillet.%0A9.%09Pour%20in%20red%20wine%20and%20chicken%20broth.%20Add%20fresh%20thyme%20sprigs%20and%20bay%20leaf.%0A10.%09Bring%20to%20a%20simmer%2C%20then%20reduce%20heat%20to%20low%20and%20cover.%0A11.%09Braise%20chicken%20for%201-1.5%20hours%20until%20chicken%20is%20tender%20and%20sauce%20is%20thickened.%0A12.%09Remove%20thyme%20sprigs%20and%20bay%20leaf%20before%20serving.%0A13.%09Garnish%20coq%20au%20vin%20with%20chopped%20parsley%20and%20serve%20hot%20with%20crusty%20bread%20or%20potatoes.%0A%0A
