Coq Au Vin

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Coq au Vin

6 slices (6 oz) bacon
8 chicken thighs (3 1/2 to 4 lbs)
Salt and black pepper
8 oz. cremini or white mushrooms, sliced thick
1 medium yellow onion, diced (1 1/2 cups)
4 garlic cloves, minced (4 tsp)
2 Tbsp tomato paste
2 cups dry red wine, such as Pinot Nior or Cortes du Rhone
2 1/2 cups low sodium chicken broth, homemade or store-bought, then more thin if needed
2 tsp chopped fresh thyme
2 tsp chopped fresh rosemary
3 medium carrots, peeled and chopped into 1 inch chunks
3 Tbsp unsalted butter
3 Tbsp flour
2 Tbsp chopped fresh parsley, for garnish

Heat a large pot or a braiser over medium heat, spray lightly with non-stick cooking spray. Add bacon and cook until just crisp, transfer bacon to a paper towel lined plate to drain and refrigerate. Leave bacon fat in pot.
Dab chicken thighs dry with paper towels. Season both sides with salt and pepper. Return pot to heat, add 4 chicken thighs skin side down and sear until golden brown on bottom, about 4 minutes, turn and brown 2 to 3 minutes longer. Transfer thighs to a plate and repeat process with remaining 4 thighs, then transfer to the same plate.
Reduce heat to medium, add mushrooms and saute 3 minutes, add onion and saute 3 minutes. Add garlic and saute 30 seconds. Add tomato paste and cook and stir for 30 seconds.
Pour in red wine, scraping up browned bits from the bottom. Stir in chicken broth, thyme and rosemary. Bring to a simmer then reduce heat to low and simmer 10 minutes.
Return chicken to pot along with carrots, stir. Cover and simmer for 45 minutes, gently stirring once halfway through.
During the last few minutes of chicken cooking, in a small saucepan melt butter over medium heat. Add flour and cook and stir for 1 1/2 minutes. While whisking ladle out and pour about 1 1/2 cups of the liquid from the chicken mixture into the butter flour mixture, while whisking. It should thicken quickly.
Pour that thickened sauce mixture into the chicken mixture along with the bacon and stir.
Serve garnished with parsley over the top.