Coq au Vin Blanc (Chicken in White Wine)

Pat the chicken pieces dry and season generously with salt and pepper.

Heat olive oil in a large Dutch oven or pot over medium-high heat. Brown the chicken in batches, ensuring not to overcrowd the pot. Remove the chicken and set aside.

Add the diced bacon to the pot and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.

Add the quartered onions and mushrooms to the pot and cook until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.

Pour in the white wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate.

Add the chicken broth, thyme sprigs, and bay leaf to the pot. Return the chicken to the pot, nestling it among the vegetables.

Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer for 1 hour, or until the chicken is cooked through and tender. Adjust seasoning with salt and pepper to taste.

Remove the thyme sprigs and bay leaf. Stir in the cooked bacon.

Serve hot, garnished with fresh parsley (optional). Excellent with crusty bread, mashed potatoes, or egg noodles.