1-First Step: Prepare Ingredients Pat dry chicken thighs and drumsticks thoroughly with paper towels dry skin ensures a deep golden sear. Peel pearl onions and thinly slice one medium onion. Slice mushrooms thickly and cut carrots into 1-inch chunks if using. Measure out wine, stock, herbs, and other components to have everything ready for a smooth cooking process.

2-Second Step: Marinate Chicken Place chicken pieces in a non-reactive container with red wine, thyme sprigs, bay leaf, and pearl onions. Refrigerate and marinate for 12 to 24 hours to tenderize and infuse flavors deeply. You may optionally add chicken stock or brandy to the marinade for more complexity.

3-Third Step: Prepare Sauce Base After marination, strain the wine marinade and reduce it by half over medium heat in a pan to intensify flavor and cook out alcohol. Set aside the reduced wine.

4-Fourth Step: Brown Chicken and Bacon Remove chicken from marinade and pat dry. Season with salt and pepper. Heat oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear chicken skin-side down until golden and crispy, then brown other sides. Remove chicken and set aside. In the same pot, cook bacon pieces until crisp. Remove bacon and keep fat in the pot.

5-Fifth Step: Sauté Vegetables Add onions and carrots to bacon fat; cook until onions turn golden brown. Stir in garlic and cook another minute until fragrant. Add tomato paste and cook 2 minutes to reduce acidity. Sprinkle in flour or add beurre manié and cook for two minutes to remove raw flour taste.

6-Sixth Step: Build and Simmer Sauce Gradually add beef stock while stirring to avoid lumps. Then add the reduced marinade wine. Return chicken, bacon, sautéed mushrooms (cooked separately in fat until golden), pearl onions, thyme, and bay leaf to the pot. Bring to a gentle simmer.

7-Seventh Step: Oven Braise Cover the pot and transfer to a preheated oven at 350°F (180°C). Braise for 45 minutes until chicken is tender but intact. Adjust salt and pepper as needed.

8-Eighth Step: Rest and Serve For optimal flavor, let coq au vin rest overnight in the fridge and reheat gently before serving. Garnish with fresh parsley. Serve over mashed potatoes, buttered tagliatelle, or with rustic bread to enjoy every drop of the rich sauce.