Recipe of Coq au Vin

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 4 slices of bacon, chopped
• 1 onion, finely chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 ½ cups red wine (such as Burgundy)
• 1 ½ cups chicken broth
• 2 sprigs fresh thyme
• 2 bay leaves
• salt and pepper to taste
• 2 tbsps all-purpose flour
• 2 tbsps butter
• fresh parsley, for garnish

Instructions:

• Preheat your SENSARTE Nonstick Deep Frying Pan Skillet over medium-high heat. While it's heating, season the chicken thighs with salt and pepper. Sprinkle them with flour, shaking off any excess.

• Add the chopped bacon to the skillet and cook until it turns crispy. Remove the bacon and set it aside. In the same skillet, sear the chicken thighs, skin-side down, until they achieve a golden brown color. Turn them over and sear the other side. Once browned, transfer the chicken to a plate.

• In the same skillet, add the chopped onion, carrots, garlic, and sliced mushrooms. Sauté for a few minutes until they begin to soften and become fragrant.

• Pour in the red wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Allow the wine to simmer and reduce by half, intensifying the flavors.

• Return the crispy bacon to the skillet. Add the seared chicken thighs back to the pan, along with fresh thyme and bay leaves. Pour in the chicken broth until the ingredients are almost covered. Season with salt and pepper.

• Reduce the heat to low, cover the skillet, and let it simmer gently for about 30-40 minutes. Check the chicken for doneness; it should be tender and cooked through.

• Remove the chicken, bacon, and vegetables from the skillet and place them on a serving platter. Discard the bay leaves and thyme sprigs. Increase the heat and reduce the sauce until it thickens to your desired consistency. Stir in the butter for a glossy finish.

• Pour the luscious sauce over the chicken and garnish with fresh parsley. Serve and enjoy!