A classic French dish with a twist, this Coq au Vin is braised in a rich red wine sauce with added spices, mushrooms, and a hint of chocolate for depth of flavor. Serve it with creamy mashed potatoes for a dinner to remember!
In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
Season the chicken pieces with salt and pepper. In the same pot, brown the chicken on all sides in the remaining bacon fat, about 5-7 minutes per side. Remove the chicken and set aside on a plate.
Add olive oil if needed; sauté the pearl onions and mushrooms in the Dutch oven until browned, about 8-10 minutes.
Add minced garlic and sauté for another minute until fragrant.
Sprinkle flour into the pot, stirring to combine with the vegetables, cooking for another minute.
Pour in the red wine, scraping the bottom of the pot to deglaze it. Add chicken broth, bay leaf, thyme, and the bacon back to the pot. Stir to combine.
Return the chicken to the pot. Bring to a simmer, then cover and reduce heat to low. Let simmer for 1.5 to 2 hours, until the chicken is tender and the flavors meld together.
About 10 minutes before serving, stir in the dark chocolate until melted and well combined. Adjust seasoning with salt and pepper if necessary.
Remove bay leaf and thyme sprigs before serving. Garnish with chopped parsley.
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