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Chicken simmered slowly in red wine — a traditional home dish from Burgundy.
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"Coq" means rooster and "vin" means wine, a dish known as a specialty of the Burgundy region in eastern France. It's believed to have originated as a method of tenderizing tough old roosters through long, slow simmering in red wine. Made generously with Burgundy red wine and simmered with bacon, mushrooms, and pearl onions, it draws out deep richness and aroma — a representative French home dish.
Cut the chicken thighs into bite-sized pieces and season with salt and pepper. Cut the bacon into batons.
Sauté the bacon in a pot to render its fat, then add the chicken and brown both sides.
Add the pearl onions, mushrooms, and garlic and sauté lightly.
Sprinkle in the flour, toss to coat, and add the red wine.
Add thyme and bay leaf, cover, and simmer over low heat for about 1 hour.
Once thickened, season with salt and pepper to finish.