Coq au Vin

 Serves: 4

 Prep Time:  20 min

 Cook Time:  1 hr

 Calories: 840

 Ingredients

 8 ounces bacon, cut into 2-inch pieces

 3½ pounds bone-in, skin-on chicken thighs and drumsticks, about 8 total

 Kosher salt, plus more for serving

 4 cloves garlic, minced

 4 shallots, quartered

 4 sprigs thyme

 1 bay leaf

 2 tablespoons tomato paste

 3 large carrots, peeled, halved lengthwise, and cut into 3-inch pieces

 2 cups chicken stock

 ½ bottle red wine (like Rioja)

 3 tablespoons salted butter, melted

 3 tablespoons flour

 1 pound cremini mushrooms, quartered

 Freshly cracked black pepper

 Method

 Preheat the oven to 350°F with a rack in the center position.

 In a braiser or Dutch oven, add the bacon and cook over medium heat for 8 to 10 minutes, or until crispy. Using tongs, transfer the bacon to a paper-towel-lined plate. Discard all but 2 tablespoons of bacon fat.

 Season chicken all over with salt. Working in batches, add the chicken to the pot and cook over medium heat until browned, about 5 minutes. Transfer to a plate.

 To the same pot, add the garlic, shallots, thyme, bay leaf, tomato paste, and cooked bacon. Cook, stirring, until fragrant, about 1 minute.

 Return chicken to the pot, skin-sides up. Nestle the carrots around the chicken and pour in the chicken stock and wine. Bring to a simmer, then cover and transfer to the oven. Braise for 30 minutes. Remove from the oven.

 In a small bowl, combine the melted butter with flour and stir in ¼ cup braising liquid. Pour mixture into the sauce and gently stir to combine. Add the mushrooms to the pot, cover and cook over medium heat for about another 10 minutes, or until the chicken registers 165°F on an instant read thermometer. Season with salt and pepper to taste.