Cooking Instructions:

In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the diced pancetta or bacon and cook until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

Season the chicken pieces with salt and pepper, then add them to the pot, skin side down. Brown the chicken on all sides, about 6-8 minutes total. Once browned, remove the chicken and set aside with the bacon.

In the same pot, add the chopped onion and carrots. Sauté until the onion is translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the quartered mushrooms and cook for another 5 minutes until they begin to soften. Stir in the tomato paste, thyme, and bay leaves, mixing well.

Pour in the red wine and chicken stock, scraping the bottom of the pot to release any browned bits. Return the chicken and bacon to the pot, ensuring the chicken is submerged in the liquid.

Bring the mixture to a simmer, then cover and reduce the heat to low. Cook for about 1.5 to 2 hours, or until the chicken is tender and fully cooked through.

Once cooked, remove the chicken from the pot and set it aside. Increase the heat to medium-high and let the sauce simmer uncovered for about 10-15 minutes to thicken slightly.

Return the chicken to the pot to reheat, then serve hot, garnished with chopped parsley.

For a flawless Coq au Vin, consider marinating the chicken in the red wine overnight for enhanced flavor. Additionally, you can experiment with different types of red wine to find the flavor profile you prefer. Serve this dish with a side of crusty bread or creamy mashed potatoes to soak up the delicious sauce, and don't forget to pair it with a glass of the same wine you used for cooking!