Coq Au Vin

• 4 tablespoons butter, divided
• 2-3 pieces of bacon
• 3 garlic cloves, pressed
• 1 large onion, chopped
• 1 large carrot, chopped
• 1-2 pounds chicken, cut into small bite-sized pieces
• 3 tablespoons tomato paste
• 1 bottle red wine (traditionally Burgundy or Cotes du Rhone, but it's more important to use something you like)
• 2 cups beef broth (Better than Bouillon is fantastic here)
• 1 tablespoon thyme
• 1 bay leaf
• salt + pepper
• 3 tablespoons flour

1. In a large pot, saute that bacon in 2 tablespoons butter! When it's crispy, chop it and set it aside.
2. Saute the garlic, onions, and carrots for a few minutes, until softened but not mushy.
3. Add the chicken, and cook, stirring frequently, until cooked on the outside.
4. Add bacon, tomato paste, red wine, beef broth, thyme, and bay leaf, and mix well. Cook on fairly high heat until sauce is reduced, stirring occasionally, about 30 minutes. Notice how the flavors come together as it cooks, and add salt and pepper to taste.
5. Mix the other 2 tablespoons of butter into the flour, and then whisk into the sauce. Cook for another 5-10 minutes to further thicken the sauce, until it's to your liking,
6. Serve with crispy bread and your favorite red wine!

butter, bacon, garlic, onion, carrot, chicken, tomato paste, red wine, beef broth, thyme, bay leaf, salt , flour

Taken from food52.com/recipes/37570-coq-au-vin (may not work)