Coq Au Vin

Heat 1 tablespoon of the oil in a large frying pan over medium heat. Add the shallots and sauté until lightly browned, about 5 minutes. Add the mushrooms and sauté until browned, another 5 minutes. Add the garlic and cook for one minute. Add a pinch of salt and pepper. Transfer to a plate and set aside.

In a large Dutch oven over medium-high heat, heat the remaining 2 tablespoons of oil. Sprinkle salt and pepper over the chicken pieces. When the oil is hot enough that a drop of water sputters, add the chicken into the pot in batches, being careful to not overcrowd the pot. Cook uncovered until browned on both sides, about 4 minutes on each side. Transfer the chicken to a plate. Repeat cooking the rest of the chicken in the same manner then remove it from the pot as well.

Add the tomato paste, red wine, 1/2 cup of the stock, and thyme to the pot. Bring to a boil over medium-high heat and deglaze the bottom of the pan, stirring to scrape up any browned bits. Return the chicken to the pot and cover. Reduce the heat to medium-low and simmer for about 30 minutes or until the chicken shows no sign of pink when the thickest parts are cut into. During the last 5 minutes, add the bacon, onions and mushrooms. Using a slotted spoon, transfer the chicken and vegetables to a platter and tent with aluminum foil to keep warm.

Heat the butter in the Dutch oven over medium-high heat. Once melted add the flour and whisk to combine. Continue whisking until the mixture reaches a light golden brown. Add the remaining chicken stock (1/2 cup), whisking until smooth and thickened. Season with salt and pepper. Return the chicken and vegetables to the pot and turn and stir to coat with the sauce.

Serve the chicken spooned over the cooked noodles.