Classic Coq au Vin

Method

1. Cut chicken into pieces and season with salt and pepper.
2. In a large pot, cook bacon until crispy, then remove and set aside.
3. Brown chicken pieces in the pot, then add onions, garlic, and mushrooms.
4. Sprinkle in flour and stir to coat, then add tomato paste.
5. Pour in red wine, add bay leaf and thyme, and bring to a simmer.
6. Cover and cook for 40 minutes, then add bacon back in.
7. Adjust seasoning and serve with crusty bread or rice.
8. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.