Servings: 4 to 5

3 tablespoons olive oil, divided 3 tablespoons olive oil, divided
3 or 4 strips of bacon 3 or 4 strips of bacon
8 bone-in chicken thighs skinned 8 bone-in chicken thighs skinned
2 tsp salt 2 tsp salt
½ tsp freshly ground black pepper ½ tsp freshly ground black pepper
1 large yellow onion, chopped 1 large yellow onion, chopped
4 cloves garlic, roughly chopped or 1½ tsp dried minced garlic 4 cloves garlic, roughly chopped or 1½ tsp dried minced garlic
2 cups red wine, preferably Burgundy or Pinot Noir or a not too sweet white wine 2 cups red wine, preferably Burgundy or Pinot Noir or a not too sweet white wine
2½ cups chicken broth 2½ cups chicken broth
1½ Tbs tomato paste 1½ Tbs tomato paste
2 tsp balsamic vinegar or red wine vinegar or apple cider 2 tsp balsamic vinegar or red wine vinegar or apple cider
1½ tsp sugar 1½ tsp sugar
1 Tbs fresh thyme leaves (or 1½ tsp dried) 1 Tbs fresh thyme leaves (or 1½ tsp dried)
1 Tbs Roasted Rep Pepper and Garlic seasoning 1 Tbs Roasted Rep Pepper and Garlic seasoning
1 tsp Old Bay seasoning 1 tsp Old Bay seasoning
3 large carrots, peeled and cut into ½-inch chunks on the bias 3 large carrots, peeled and cut into ½-inch chunks on the bias
1 medium potato cut into bite size chunks 1 medium potato cut into bite size chunks
¾ cup turnip cut into bite size chunks (or cauliflower broken into individual florets ) ¾ cup turnip cut into bite size chunks (or cauliflower broken into individual florets )
1 cup sliced Cremini mushrooms 1 cup sliced Cremini mushrooms
¼ cup butter, softened ¼ cup butter, softened
¼ cup tablespoons all-purpose flour ¼ cup tablespoons all-purpose flour

Heat 1 tablespoon of the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. Add the bacon and cook until crispy, 8 to 10 minutes. Using a slotted flipper, transfer the bacon to a paper-towel-lined plate. Leave the fat in the pan.
Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper. Increase the heat to medium-high and brown about 10 minutes. Using tongs, turn the chicken over for another 10 minutes.
Remove chicken to a plate and set aside. Turn heat down to medium low. Remove some oil or add so that you have about 2 Tbs olive oil in the pan.
Add the onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more.
Add the wine and scrape down any chicken on bottom or sides of pan to blend it in. Add chicken broth, tomato paste, balsamic vinegar, sugar, and seasonings. . Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes.
Add the chicken and any accumulated juices from the plate back to the pot, along with the potatoes, turnips and carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the vegetables are cooked through.
While the chicken cooks, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms and ¼ teaspoon salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside. Also chopped up the bacon and set aside.
In a small bowl, mash the softened butter and flour to make a smooth paste. Set aside.
Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes.
Right before serving, stir in the browned mushrooms and bacon.

You can leave potatoes and turnips out and serve on a bed of rice for a more traditional Coq au Vin.  You can leave potatoes and turnips out and serve on a bed of rice for a more traditional Coq au Vin.
If making the day before, store the sautéed mushrooms and crispy bacon in separate containers in the refrigerator and add after heating stew on medium-low and just before serving.)  If making the day before, store the sautéed mushrooms and crispy bacon in separate containers in the refrigerator and add after heating stew on medium-low and just before serving.)