Coq-au-Vin with Rosemary and Thyme

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, cut into 1/2-inch dice
• 2 carrots, peeled and cut into 1/2-inch dice
• 3 cloves garlic, minced
• 1 (3-pound) chicken, cut into 8 pieces
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 2 cups low-sodium chicken broth
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• 6 ounces bacon, diced
• 1 pound crimini mushrooms, quartered
• 1/4 cup cold unsalted butter, cut into small pieces
• 2 tablespoons chopped fresh parsley

Directions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and garlic, and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
2. Season the chicken with the salt and pepper. Sprinkle the flour over the chicken and toss to coat. Add the chicken to the pot and cook, stirring occasionally, until the chicken is lightly browned, about 5 minutes.
3. Add the wine and cook, stirring to scrape up any browned bits from the bottom of the pot. Add the chicken broth, thyme, and rosemary, and bring to a simmer. Reduce the heat to low, cover, and simmer gently for 30 minutes.
4. Add the bacon and mushrooms to the pot and cook, stirring occasionally, until the chicken is cooked through and the vegetables are tender, about 30 minutes more.
5. Stir in the butter and parsley and cook until the butter is melted. Serve the stew in shallow bowls.

Interesting Facts

• Coq-au-vin is a classic French dish, and is said to have originated in the Burgundy region of France.
• The dish is traditionally made with a rooster, but chicken is often used today.
• The dish is often served with mashed potatoes, egg noodles, or rice.