https://www.recipetineats.com/coq-au-vin/#recipe

General advice

• Marinate the chicken overnight (12–24 hours) in the red wine, onion and herbs — this is essential for flavour. Resting the finished stew overnight is recommended (the flavours develop and the wine taste mellows).
• Use beef stock (preferably homemade) for a deeper, darker sauce. Do not use powdered beef stock.
• Reduce the red wine by half before adding to the stew to concentrate flavour and cook out most of the alcohol.
• Pat chicken very dry before searing so it browns properly. Sear pieces and sauté components separately (bacon, mushrooms, onions) to develop colour and flavour — don’t crowd the pan or add everything at once or they’ll steam.
• Oven braising (covered) at 180°C / 350°F (160°C fan) for 45 minutes is recommended; it’s low maintenance and keeps the base from catching. If using a slow cooker, cook 6 hours on low then reduce on the stove to thicken the sauce. If sauce is too thin after cooking, simmer uncovered on the stove until reduced to taste. Keep sauce slightly thinner than you'd like when hot — it will thicken as it cools.
• Adjust salt at the end because bacon contributes saltiness. Economical red wine is fine; no need to splurge.
• Pearl/pickling onions: soak 10–15 minutes in cold water to loosen skins and make peeling easier. If using regular onions, halve and cut into 1cm wedges.

Method

1. Marinate chicken:
   Place the Chicken Marinade ingredients in a large glass or ceramic bowl or dish. Marinate overnight in the fridge (minimum 12 hours, maximum 24 hours).
   Strain wine into a bowl. Reserve herbs and wine. Separate the chicken and onion.
2. Dry chicken:
   Spread chicken out on a tray lined with paper towels, then pat dry with paper towels.
3. Reduce wine:
   Pour red wine into a saucepan and bring to a boil over medium high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until reduced by half. Set aside.
4. Brown chicken and vegetables:
   Preheat oven to 180°C / 350°F (160°C fan).
   Season chicken: Sprinkle chicken with 3/4 tsp salt and 1/2 tsp black pepper.
   Brown chicken: Heat 3 tbsp oil in a large, heavy-based, oven-proof pot over medium-high heat. Add chicken thighs skin side down and cook for 2 – 3 minutes until nicely browned (it will be darker than usual because of the red wine). Flip thighs and cook the other side for another minute to kiss it with a little colour. Remove to a tray. Pull at skin of drumsticks to cover flesh as best as possible, then brown (I do 3 to 4 sides, ~5 minutes in total). Remove and set aside.
   Fry bacon: Remove any loose black burnt bits. Add a bit of extra oil if needed, then cook bacon for 3 minutes until golden. Add to tray with chicken.
   Sauté mushrooms: Add mushrooms and cook for 5 minutes, or until golden. Remove into a separate bowl.
   Sauté onion: Add a bit of extra oil if needed, then cook onions for 5 minutes or until there are nice golden patches.
   Butter and flour: Add butter into pot. Once melted, add garlic and cook for a further 1 minute. Add tomato paste and cook for 2 minutes. Add flour and cook for 2 minutes.
5. Add wine and stock:
   While stirring, slowly pour in beef stock – this helps the flour dissolve lump-free into the stock. Then add the reduced wine and mix until flour mixture is dissolved and mostly lump-free. (Note 8)
6. Add everything back in:
   Add chicken, bacon, mushroom, thyme, bay leaf, salt and pepper into the pot, then stir.
7. SLOW-COOK:
   Oven 45 minutes: Bring to a simmer, then cover and transfer to oven for 45 minutes. Chicken will be very tender – but not "falling apart". (Note 9)
8. Adjust salt:
   Remove from oven, taste sauce and add salt if needed.
9. Leave overnight (recommended, Note 11):
   If time permits, leave the stew overnight before serving because as with all stews, it gets better with time! Reheat gently on a low stove in a covered pot, ensuring that chicken is fully heated through. Add water if needed to loosen sauce.
10. Serve:
    Serve over mashed potato or tagliatelle, sprinkled with fresh parsley. For the ultimate experience, mop the plate clean with homemade brioche. See post for side salad and dessert options.

Notes referenced in the method are retained in the recipe source (e.g. flour lumps will dissolve during cooking; oven recommended for hands-off braise; slow cooker instructions if preferred).