Ingredients Meat & Poultry Chicken Chicken Thighs Wine-Braised Chicken 3.6 (234) 8 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 20, 2020 Rate PRINT Share Prep Time: 55 mins Total Time: 1 hr 15 mins Servings: 6 If you're looking for a hearty one-pot meal for dinner, this is it. Listed as coq au vin in cookbooks and on restaurant menus, this French dish has a name that sounds fancy, but it's simply chicken cooked in red wine. Ingredients 3 fresh thyme sprigs 5 flat-leaf parsley sprigs 1 bay leaf 3 slices bacon, cut into pieces 12 bone-in, skinless chicken thighs (about 4 pounds total) coarse salt and ground pepper 1 large onion, chopped 6 medium carrots, sliced crosswise on the diagonal into ½-inch pieces 2 garlic cloves, minced 2 tablespoons tomato paste 3 tablespoons all-purpose flour 1 ½ cups dry red wine, such as a Pinot Noir or French Burgundy 1 can (14.5 ounces) reduced-sodium chicken broth Directions Using cotton kitchen twine, tie thyme, parsley, and bay leaf into a bundle; set aside. Heat a Dutch oven or 5-quart heavy pot with a lid over medium-low. Add bacon; cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in pot). Raise heat to medium-high. Season chicken generously with salt and pepper. Working in three batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside. Add onion, carrots, and garlic to pot. Cook until onion softens, about 4 minutes. Stir in tomato paste and flour; cook 1 minute. Add wine, broth, chicken, and herb bundle. Bring to a boil; cover, and reduce to a simmer. Cook 10 minutes; uncover, and simmer until chicken is cooked through, about 10 minutes. Remove and discard herb bundle; stir in bacon. Originally appeared: Everyday Food, January/February 2007 Rate It PRINT