Coq au Vin

Step 1. Cook Bacon in a large Dutch oven over medium heat until browned and the fat renders, about 5 minutes. Transfer to a plate, leaving the fat in the pot.

Step 2. Season Chicken Thigh with Salt and Black Pepper. Brown in the pot over medium-high heat, in batches if needed, about 3 minutes per side; transfer to the plate. The chicken will finish cooking later.

Step 3. Add Mushroom and Pearl Onions to the pot. Cook over medium-high heat, stirring occasionally, until the mushrooms brown and the onions thaw, about 6 minutes.

Step 4. Stir in Garlic, Tomato Paste and All-Purpose Flour. Cook over medium heat, stirring, until the paste darkens slightly, about 1 minute.

Step 5. Pour in Red Wine, scraping up the browned bits. Simmer over medium heat until slightly reduced, about 3 minutes.

Step 6. Add Chicken Broth, Thyme and Bay Leaves, then return the chicken, bacon and any juices to the pot. Cover and simmer gently until the chicken is cooked through with no pink inside, about 15 minutes.

Step 7. Remove the bay leaf and spoon the chicken and sauce into bowls. Serve with Baguette and sprinkle with Fresh Parsley, if using.