📖 Instructions

1. First things first, prep your chicken. Pat those little chicken pieces dry – we want a nice sear, not a steam. Season them generously with salt and pepper; don’t be shy!
2. Next, grab that bacon or pancetta – I prefer pancetta, it gives that extra somethin’ somethin’— and dice it up into little bits. Fry it in your beautiful Dutch oven until it's nice and crisp – maybe even a lil' golden-brown. You know, you want that bacon to sing, right?
3. Once the bacon is all crispy, pull it out of the pot and place it on a plate lined with paper towels to absorb the excess grease. Leave some of the bacon fat in the pot. We need that to make this truly magical.
4. Time to add our veggies, baby! Chop up your onions and carrots roughly. I like to think of it as 'rustic chic' or something. Toss those into the pot and saute them until they soften up a bit, about five to seven minutes. Don’t burn them, people!
5. Now, here's where things get interesting. Add your flour to the pan and cook it for about a minute, stirring constantly to make a roux – a very tasty roux. This helps to thicken our beautiful sauce later. Be careful not to burn it!
6. Pour in your red wine, friend. Use a hearty red, something with some body to it – the wine is a HUGE part of the flavor. Deglaze the pan by scraping up any delicious brown bits from the bottom. It's like scraping off little bits of happiness.
7. Now, add your mushrooms. Toss them in and cook until they have released some of their moisture and slightly brown. It is pure joy to watch this happen.
8. Time for the chicken! Tuck those lovely chicken pieces into the pot. Make sure they are nicely coated in that beautiful red wine mixture. You can adjust the amount of wine if you want to make the sauce slightly thicker.
9. Next, add some beef broth, enough to almost cover the chicken. Add a bay leaf or two – because bay leaves are essential – plus a few sprigs of thyme. You're creating a broth that will make your taste buds sing.
10. Bring it all to a gentle simmer. Cover the pot with a lid, and let it do its thing for about 45 minutes to an hour, or until the chicken is cooked through. You want that chicken falling-off-the-bone tender.
11. Once the chicken is cooked, take it out and set it aside. The sauce is where the magic really is. Adjust the seasoning with salt and pepper and a pinch of sugar. Maybe a squeeze of lemon if you are adventurous!
12. If you feel like the sauce is too thin, you can always thicken it up. A simple cornstarch slurry should do the trick. Just mix a tablespoon or two of cornstarch with cold water and whisk it into the sauce. Let it simmer until thickened.
13. Return the chicken to the pot and let it simmer in the sauce for another 5-10 minutes. It's like a final hug of flavor.
14. Lastly, sprinkle some fresh parsley over the top, maybe some more thyme. Give it a final stir. Then, serve it up with some crusty bread to soak up all that delicious sauce! There’s nothing quite like the comforting warmth and rich flavors of Coq au Vin. Enjoy, dear friends!
15. There is nothing like that last sip of sauce with a piece of bread. Pure magic. I hope you enjoy it. And don't forget to make extra!