Coq au Vin

Prep the Chicken

• Pat chicken dry, season with salt and pepper.

Cook the Bacon

• Fry the bacon over medium heat, 5-7 minutes until crispy. Transfer bacon to a bowl, leaving fat in the pot. If there's more than ~2 tablespoons, remove excess fat.

Cook the Chicken

• Return pot with bacon fat to medium heat and brown chicken (really brown and crisp) both sides, 5-7 minutes per side. Work in batches and don't crowd the pan. Transfer chicken to a plate. Repeat for remaining chicken.

Cook the Veggies

• Add onions, mushrooms, carrots and a pinch of salt to the pot, stirring
• Add 1/4 cup broth and cognac, deglazing the pan and stirring occasionally until lightly browned, about 10+ minutes.
• Stir in the minced thyme and cook for ~1 minute until fragrant
• Stir in the garlic and cook for ~1 minute until fragrant, if things are sticking add a splash of broth or cognac
• Stir in the tomato paste stir until fragrant (~30 seconds)

Make Magic

• Add 3/4 bottle of the wine, remaining chicken broth, bacon, sprigs of thyme and bay leaves, deglazing the pan (scraping up the browned bits)
• Nestle the chicken back in pot and bring to a simmer reducing slightly for ~10 minutes
• Cover, turn the heat to medium-low, simmering for 25 minutes

Finishing it up

• Remove the lid, bring the temperature back up to a simmer, add salt to taste
• Reduce and thicken the coq au vin for ~15-20 minutes, while you make the egg noodles (or polenta, or other?). It should be gravy like.
• Remove bay leaves and sprigs of thyme
• When just about done, add the remaining wine, stirring to fully integrate it.
• Remove from heat and stir in the butter to finish.