Chef John's Coq Au Vin
""I like to use bone-in, skin-on chicken thighs instead of an old rooster for my coq au vin. Like all braised dishes, tougher cuts with lots of connective tissue work best, and on a chicken that would be the thigh/leg section. Of course, someone will ask if they can use chicken breasts; please don't. They just will not add that sticky goodness to the braising liquid that the thighs will."..."
INGREDIENTS
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6 bone-in, skin-on chicken thighs
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1 pinch kosher salt and freshly ground black pepper to taste
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8 ounces bacon, sliced crosswise into 1/2-inch pieces
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10 large button mushrooms, quartered
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1/2 large yellow onion, diced
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2 shallots, sliced
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2 teaspoons all-purpose flour
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2 teaspoons butter
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1 1/2 cups red wine
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6 sprigs fresh thyme
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1 cup chicken broth
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