Coq au Vin Rouge (Chicken Braised in Red Wine)

• 8 pieces Chicken thighs, bone-in, skin-on
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 1 tbsp Olive oil
• 150 g Streaky bacon
• 6 medium Shallot
• 250 g Cremini mushrooms
• 4 cloves Garlic
• 2 tbsp Plain flour
• 750 ml Red wine, dry
• 250 ml Chicken stock
• 6 sprigs Fresh thyme
• 2 pieces Bay leaves
• 20 g Unsalted butter

1. Pat the chicken thighs dry, then season all over with the fine sea salt and black pepper. Set aside while you prepare the bacon, shallots, mushrooms and garlic.
2. Heat the olive oil in a Dutch oven over medium heat. Add the streaky bacon and cook for 6 to 8 minutes, stirring, until browned and the fat has rendered.
3. Lift out the bacon, leaving the fat in the pot. Add the chicken thighs skin-side down and brown well for 5 to 7 minutes, then turn and brown the other side for 3 to 4 minutes; work in batches if needed so the pot is not crowded.
4. Reduce the heat to medium-low and add the shallots to the pot. Cook for 5 minutes, stirring, until starting to soften, then add the cremini mushrooms and cook for a further 5 minutes until lightly coloured.
5. Stir in the garlic and cook for 1 minute until fragrant. Sprinkle over the plain flour and stir for 1 minute so it coats the vegetables and absorbs the fat.
6. Pour in the red wine, stirring and scraping the base of the pot to release any browned bits. Add the chicken stock, return the bacon to the pot, then tuck in the fresh thyme and bay leaves.
7. Bring to a gentle simmer, then cover and cook on low heat for 60 to 70 minutes, turning the chicken once, until the meat is very tender and the sauce looks glossy. If the sauce reduces too quickly, lower the heat so it barely bubbles.
8. Uncover and simmer for 10 to 15 minutes to lightly thicken the sauce, spooning it over the chicken as it reduces. Off the heat, stir in the unsalted butter until melted, then remove the thyme sprigs and bay leaves before serving.

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