A delightful twist on the classic Coq Au Vin, this recipe brings a rich and flavorful chicken dish to your table.
Combine the flour, salt, and pepper in a mixing bowl.
Mix thoroughly to ensure even seasoning.
Coat the chicken pieces in the flour mixture.
Shake off excess flour for a light coating.
Cook the bacon in a large skillet until crisp, then remove and set aside.
Save the bacon fat for added flavor in the next steps.
Brown the chicken pieces in the bacon drippings, then remove and set aside.
Ensure the chicken is golden brown for a rich flavor.
Sauté the onions, mushrooms, and carrots in the skillet until tender.
Stir occasionally to prevent sticking.
Add the chicken back to the skillet along with the chicken broth, garlic, thyme, and bay leaf.
Ensure the chicken is submerged in the liquid for even cooking.
Cover and simmer on low heat for 1 hour, or transfer to an oven-proof baking dish and bake at 350°F for 1 hour.
Check occasionally to ensure the liquid doesn't evaporate completely.
Remove the bay leaf before serving and garnish with fresh parsley.
Chop the parsley finely for a fresh and vibrant garnish.
