Rosemary Thyme Coq au Vin

Begin by cooking and stirring the bacon in a large, deep skillet over medium-high heat until it is uniformly browned, approximately 10 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate, reserving the rendered fat in the pan.

Next, add the chicken thighs to the bacon fat and cook until they are evenly browned on both sides, taking around 2 to 3 minutes per side. Add the shallots, thyme, rosemary, and garlic to the skillet and cook and stir until the aromatics are fragrant, roughly 1 minute.

Sprinkle the cooked bacon over the chicken mixture and pour in the wine; let it simmer until the liquid has reduced slightly, approximately 1 to 2 minutes. Add the mushrooms and enough chicken stock to cover almost the entire surface of the chicken; then, cover the skillet and let it simmer for 35 minutes. During this time, taste the broth and adjust the seasoning as needed.

Continue to simmer until the chicken is no longer pink near the bone, adding a further 10 minutes. To verify that the chicken has reached a safe internal temperature, insert an instant-read thermometer into the center of the thickest part of the chicken; it should read at least 165 degrees F (74 degrees C).

Meanwhile, melt butter in a separate saucepan over medium heat; stir in the flour and cook until it forms a thick, smooth paste, approximately 1 minute. Whisk this paste into the chicken mixture until it is well combined and thickened, taking around 1 to 2 minutes.