Marinate the Chicken (Optional):

• In a large bowl, combine the chicken pieces, red wine, brandy, chopped onion, crushed garlic, bay leaf, thyme, salt, and pepper. Cover and refrigerate for at least 30 minutes, preferably overnight. This enhances the flavor.

Prepare the Ingredients:

• Remove the chicken from the marinade and pat it dry. Strain the marinade to separate the solids from the liquid; reserve the liquid.

Cook the Bacon:

• In a large Dutch oven or heavy pot, cook the lardons or bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.

Brown the Chicken:

• In the same pot, add the chicken pieces in batches, browning them on all sides. Remove the browned chicken and set aside.

Sauté Vegetables:

• Add chopped onion and carrots to the pot, cooking until softened (about 5 minutes). Stir in the mushrooms and cook for an additional 3-4 minutes.

Thicken the Sauce:

• Sprinkle flour over the vegetables and stir for about 1 minute. This will help thicken the sauce.

Combine Ingredients:

• Return the chicken and bacon to the pot. Add the reserved marinade and chicken stock, then stir in the tomato paste. Bring the mixture to a simmer.

Braise the Chicken:

• Reduce heat to low, cover, and let it simmer for about 1 hour. The chicken should be tender and infused with the wine sauce.

Finish and Serve:

• Adjust seasoning with salt and pepper as needed. If desired, stir in butter for a richer sauce. Garnish with fresh parsley before serving.

Serving Suggestions:

• Serve Coq au Vin with crusty bread, mashed potatoes, or egg noodles to soak up the delicious sauce.