Coq au Vin

Ingredients

• 2 tablespoons vegetable oil
• divided
• 5 skin-on
• bone-in chicken legs (thigh and drumstick)
• Kosher salt and freshly ground black pepper
• N/A freshly ground black pepper
• 12 ounces thick-cut bacon
• cut crosswise into 1/3" slices
• 3 carrots
• peeled
• chopped
• 3 celery stalks
• minced
• 1 onion
• minced
• 4 cups dry red wine
• such as Burgundy
• divided
• 1/2 cup tomato paste
• 1 quart low-sodium chicken broth

Instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Heat 1 tablespoon oil in an ovenproof pot over medium-high heat.

3. 3

   Season chicken with salt and pepper.

4. 4

   Cook chicken in batches until browned, 5-6 minutes per side.

5. 5

   Transfer to a plate.

6. 6

   Add bacon to pot; cook until rendered.

7. 7

   Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes.

8. 8

   Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes.

9. 9

   Add remaining 3 cups wine.

10. 10

    Boil until wine is reduced by half, 15-20 minutes.

11. 11

    Return chicken to pot.

12. 12

    Tie thyme and rosemary sprigs together; add to pot.

13. 13

    Bring to a boil and cover pot.

14. 14

    Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.

15. 15

    Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat.