Classic Coq au Vin by Chef John

Preheat your oven to 375 degrees Fahrenheit (the temperature corresponding to 190 degrees Celsius). Next, sprinkle salt and black pepper liberally over the chicken thighs.

Sear the bacon in a large, oven-safe skillet over medium-high heat, stirring occasionally until it reaches an even brown color, approximately 10 minutes. Transfer the bacon to a plate lined with paper towels, leaving behind only the rich, savory drippings in the skillet.

Increase the heat to high and carefully place the chicken thighs, skin-side down, into the skillet. Cook until they develop a beautiful brown color on both sides, taking about 2 to 4 minutes per side. Remove the chicken from the skillet and set it aside; discard all but one tablespoon of the remaining drippings.

Reduce the heat to medium-high and sauté the mushrooms, onion, and shallots in the hot skillet with a pinch of salt until they turn golden and develop a deep, caramelized flavor, taking about 7 to 12 minutes.

Combine the flour and butter in the skillet with the vegetables until they form a smooth, cohesive mixture, about one minute.

Carefully pour red wine into the skillet and bring it to a boil, scraping up any browned bits from the bottom of the pan using a wooden spoon. Stir in the crispy bacon and thyme into the red wine mixture; simmer until the wine has reduced by about one-third, taking about 3 to 5 minutes. Pour in some chicken broth and return the chicken thighs to the skillet; bring everything to a gentle simmer.

Transfer the skillet to your preheated oven and cook for 30 minutes. During this time, spoon some of the rich pan juices over the chicken and continue cooking until it reaches a safe internal temperature, about 30 minutes more. Use an instant-read thermometer to check the chicken's temperature; it should read 165 degrees Fahrenheit (the temperature corresponding to 74 degrees Celsius). Transfer the chicken to a serving platter.

Place the skillet over high heat and reduce the pan juices, skimming off any excess fat as necessary, until they thicken slightly, about five minutes. Season the sauce with salt and pepper to taste; remove the skillet from the heat and discard the thyme. Finally, pour the sauce over the chicken to serve.