Chicken Coq Vin

Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches if necessary, brown the quartered chicken pieces on all sides, about 3-4 minutes per side, then transfer to a plate.

Pour off most of the oil from the pot, leaving about 1 tablespoon. Add the peeled white onions and cook until lightly caramelized, about 5-6 minutes, stirring occasionally.

Add the whole mushrooms to the pot and cook for 2-3 minutes until they begin to release their moisture. Stir in the minced garlic and dried thyme, cooking for about 30 seconds until fragrant.

Pour in the burgundy wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Allow the wine to reduce slightly, about 2-3 minutes.

Return the chicken pieces to the pot and add the chicken broth, ensuring the liquid partially covers the chicken. Bring to a simmer over medium heat.

Reduce heat to low, cover the pot with a lid, and simmer gently for 45-50 minutes, stirring occasionally.

Add the unpeeled new potatoes to the pot, nestling them among the chicken and vegetables. Continue simmering, covered, for an additional 25-30 minutes until the potatoes are tender when pierced with a fork.

Taste the braising liquid and adjust seasoning as needed. Stir in the cooked, crumbled bacon just before serving, distributing it evenly throughout the dish.

Serve the chicken, vegetables, and potatoes directly from the pot into shallow bowls, spooning the wine-enriched braising liquid over each portion.