Coq Au Vin

• 34 cup dry red wine
• 12 teaspoon salt
• fresh coarse ground black pepper
• 1 bay leaf
• 1 12 lbs boneless skinless chicken thighs
• 4 ounces bacon
• 34 cup finely chopped onion
• 34 cup finely chopped carrot
• 34 cup finely chopped mixed mushrooms
• 3 tablespoons vegetable oil, divided
• 14 cup all-purpose flour
• 3 cups reduced-sodium chicken broth
• 1 tablespoon tomato paste

1. Make a marinade of the wine, salt, pepper, bay leaf.
2. Chop the chicken into pieces (large) add marinade and cover and refrigerate overnight.
3. Cook bacon until crispy over medium-high heat; remove bacon and fat, leaving 1 tablespoon drippings in pan.
4. Add onions, carrots and mushrooms to a pan and cook over medium heat, stirring browned bits from bottom, about 15 minutes.
5. Remove vegetables from pan.
6. Drain marinade from chicken and reserve, discarding bay leaf.
7. Coat chicken in flour.
8. Add 1 1/2 tablespoons oil to pan, and brown chicken in pan over medium.
9. Add remaining oil if needed.
10. Add broth, tomato paste and reserved marinade.
11. Bring to boil; add vegetables.
12. Reduce heat; cover and simmer 45 minutes.
13. Crumble bacon on top of each serving.

red wine, salt, ground black pepper, bay leaf, chicken thighs, bacon, onion, carrot, mixed mushrooms, vegetable oil, flour, chicken broth, tomato paste

Taken from www.food.com/recipe/coq-au-vin-414080 (may not work)