Coq au Vin

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  • 1 tablespoon olive oil
  • ¼ pound bacon, diced
  • 1 onion, sliced
  • 1 pound cremini or white mushrooms, quartered
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 (4 1/2- to 5-pound) whole chicken, cut into 8 pieces
  • Salt and pepper, to taste
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 3 carrots, cut on the diagonal
  • 2 cups dry red wine
  • Steamed potatoes or cooked noodles, for serving (optional)


Heat a Dutch oven or heavy pot over medium heat. Add oil and bacon and cook until crisp, 7 to 10 minutes. Remove using a slotted spoon and set aside. Add onions and cook until translucent, about 7 minutes. Stir in mushrooms and garlic and cook for 10 minutes. Add tomato paste and cook for 1 to 2 minutes.

Add chicken pieces, reserved bacon, salt, pepper, thyme, bay leaves, carrots and wine to the pot; stir to combine. Bring to a boil, reduce to a simmer and cook, covered, until chicken is cooked through and tender, about 30 minutes.

Remove chicken and carrots to a warm serving platter; set aside and keep warm. Bring liquid to a boil and cook until reduced slightly, 10 to 15 minutes. Add chicken and carrots back to the pan and toss gently to coat.

Serve over potatoes or cooked noodles.

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