Coq Au Vin

Pat the chicken thighs dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.

Place the diced bacon into a cold, large oven-safe skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is crisp and the fat has rendered, about 8-10 minutes.

Using a slotted spoon, remove the crisp bacon bits to a plate lined with paper towels, leaving the rendered fat in the skillet.

Increase the heat under the skillet to high. Carefully place the seasoned chicken thighs, skin-side down, into the hot bacon fat. Sear for about 3-4 minutes per side, until nicely browned. Don't overcrowd the pan; work in batches if necessary.

Once browned, remove the chicken thighs from the skillet and set aside with the bacon. Pour off all but 1 tablespoon of the rendered fat.

Lower the heat to medium-high. Add the sliced shallots and diced onion to the skillet. Cook, stirring frequently, until softened and beginning to caramelize, about 5-7 minutes.

Add the quartered mushrooms to the skillet. Season with a pinch of salt and cook, stirring occasionally, until the mushrooms have released their liquid and started to brown, about 5-7 minutes.

Add the butter and flour to the skillet. Stir and cook for about 1 minute to cook out the raw flour taste, creating a simple roux.

Pour in the red wine, scraping the bottom of the skillet with a wooden spoon to release any browned bits (fond). Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate slightly.

Pour in the chicken stock and add the fresh thyme sprigs. Stir to combine everything.

Nestle the browned chicken thighs back into the skillet amongst the vegetables. Add the reserved crisp bacon bits. Bring the liquid back to a gentle simmer.

Transfer the skillet to a preheated oven at 375°F (190°C). Braise for about 1 hour, or until the chicken is tender and cooked through. Baste the chicken with the sauce halfway through cooking if desired.

Carefully remove the chicken thighs from the skillet and place them on a warm platter. Cover loosely with foil to keep warm.

Place the skillet back on the stovetop over high heat. Bring the sauce to a vigorous simmer and reduce until it has thickened slightly, about 5 minutes. Skim off any excess fat from the surface.

Remove the thyme sprigs. Taste the sauce and adjust seasoning with salt and pepper if needed. The sauce should be rich and flavorful.

Spoon the rich sauce over the chicken thighs. Serve immediately with mashed potatoes and a side of gem lettuce salad.