Coq au Vin

1: Season chicken with salt and pepper generously on all sides.

2: Add chicken to a large pan to marinate, adding garlic cloves, rosemary, and bay leaves. Submerge chicken in red wine and beef broth.

3: Cover and marinate in the fridge overnight.

4: Oil a pan with olive oil on medium heat, ensuring the pan is up to temperature.

5: When chicken is golden brown, remove from heat.

6: In the same pan, brown chopped bacon and then remove from heat.

7: Add shallots to the pan and allow to lightly caramelize, then remove from heat.

8: Add in roughly chopped carrots and halved mushrooms, cooking for a couple of minutes.

9: Return shallots, bacon, chicken, and marinade to the pan; add garlic powder and onion powder, cover, and bake at 350°F for 60 to 90 minutes until chicken is fork tender.

10: Stir in a cornstarch slurry to thicken the sauce and finish with chopped parsley.