Traditional French Coq au Vin

Method

1. Season the chicken with salt and pepper.
2. In a large pot, cook the bacon until crispy, then remove and set aside.
3. In the same pot, brown the chicken pieces on all sides.
4. Add the onion and garlic, sauté until softened.
5. Stir in the mushrooms and cook until tender.
6. Pour in the red wine and broth, bring to a boil.
7. Reduce heat, cover, and simmer for 1 hour.
8. In a separate pan, melt butter and stir in flour to make a roux.
9. Add the roux to the pot, stir well, and cook for 10 minutes.
10. Serve with crusty bread or rice.
11. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.