6 thick rashers bacon (or pack of pancetta or lardons)
2 small-to-medium onions
3 cloves garlic*
6 chicken thighs, bone in
600ml red wine
300ml chicken stock
Chop the bacon up and fry in a large saucepan or stock pot. Trim the fat, but do not remove it all; much of the cooking fat should come from the bacon.
Add the onions and garlic, roughly chopped. Cover and simmer until the onion starts to soften.
Add the chicken and brown on both sides.
Add the carrots and mushrooms, roughly chopped.
Add the wine and stock. Bring to the boil, then turn down to a steady simmer. Cook for about 30-40 minutes, until the chicken is cooked through.
Serve with mash, noodles or rice.
* Some recipes describe the garlic in coq au vin as 'optional', but how can anything with that strong a flavour be optional?