Coq Au Vin with Rosemary and Thyme

Ingredients

• 8 ounces bacon , chopped
• 6 chickens thighs , or more to taste
• 2 shallots , chopped
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon minced garlic , or more to taste
• 2 cups dry white wine
• 1 cup sliced mushrooms , Optional
• 1 cup chicken stock , or more as needed
• salt and ground black pepper to taste
• 1 tablespoon butter
• 1 tablespoon all-purpose flour

Instructions

1. 1

   Cook bacon in a large, deep skillet over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Transfer to a paper towel-lined plate to drain; reserve drippings in skillet.

2. 2

   Add chicken thighs to the skillet; cook until browned, 2 to 3 minutes per side. Add shallots, thyme, rosemary, and garlic; cook and stir until fragrant, about 1 minute.

3. 3

   Sprinkle bacon over chicken mixture; add wine. Simmer until wine is slightly reduced, 1 to 2 minutes. Add mushrooms and enough chicken stock to almost cover chicken. Cover skillet; simmer for 35 minutes. Taste sauce; adjust seasoning. Simmer until chicken is no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).

4. 4

   Melt butter in a saucepan over medium heat; stir in flour and cook until a thick paste forms, about 1 minute. Whisk paste into skillet until sauce is thickened, 1 to 2 minutes.