Classic French Coq au Vin

If the pot has any burnt bits, remove them. Add the bacon and cook for about 3 minutes until lightly crisp. Transfer to the tray with the chicken.

Add the mushrooms to the pot and saute for about 5 minutes until golden. Remove to a bowl. Add the marinated onions and cook for about 5 minutes until they develop browned patches.

Lower the heat to medium. Add the butter, then stir in the garlic and cook for 1 minute. Add the tomato paste and cook for 2 minutes. Sprinkle in the flour and cook, stirring constantly, for 2 minutes to remove the raw flour taste.

Slowly pour in the beef stock while stirring to keep the sauce smooth. Add the reduced wine and stir until the flour is fully dissolved and the sauce is mostly lump-free.

Return the chicken, bacon, mushrooms, reserved thyme, and bay leaf to the pot. Bring to a gentle simmer, cover, and transfer to the oven. Braise for 45 minutes, or until the chicken is tender and the sauce is rich.

Remove from the oven and taste the sauce. Adjust the seasoning if needed. For the best flavor, cool and refrigerate overnight, then reheat gently before serving.

Serve the coq au vin with mashed potatoes and finish with chopped parsley.