This is a great recipe! I tried to make Coq au Vin before and didn't like it. I had chicken thighs and wine, so I decided to try again with this recipe. It was a slam dunk! I had boneless, skinless thighs. I cooked the bacon first in my skillet, then browned the chicken on both sides in the bacon drippings. Then I made the sauce. Instead of putting it in the oven, I nestled the thighs back into the sauce, covered it and let it simmer for 10 minutes. Oh, mama. My husband and kids LOVED it. The simmering of the sauce with the chicken thickened it, so there was no need for the last step. We used the small amount of excess sauce on the steamed broccoli we had with it. Mmmm, so good. Thanks Chef John!
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This is a great recipe! I tried to make Coq au Vin before and didn't like it. I had chicken...