Coq au vin

Method

1. 1 Marinate the chicken thighs with red wine, carrots, shallots, garlic, and herbs, and refrigerate for at least 60 minutes to allow the flavors to infuse.
2. 2 Remove the chicken from the pan and pat it dry. Fry the bacon to render its fat, then pan-fry the chicken in butter until golden brown on both sides, about 10 minutes.
3. 3 Sauté the shallots and carrots in the remaining oil for 5 minutes, then sprinkle with flour and stir for 1 minute to thicken the sauce.
4. 4 Pour all the marinated chicken into the pot, bring to a boil, then reduce the heat, cover, and simmer for 90 minutes until the meat is tender.
5. 5 Sauté the mushrooms in butter separately until golden brown for 5 minutes, then add them to the pot, season with salt and pepper, and simmer for another 10 minutes.
6. 6 Serve hot with mashed potatoes or bread for dipping in the wine sauce.

With an appliance

• Pressure cooker 1 hr

  Replace step 4: pressure cook for 30 minutes, then release the pressure naturally; the flour from step 3 is still needed to thicken the sauce because the water hasn't evaporated in the sealed pot.