Coq au Vin from Martha

I made this last night for the second half of the 24 Premiere and it was amazing. I found it in the current issue of Everyday Food Magazine which Innocent Bystander sent me a subscription of. Make this ASAP:

Wine-Braised Chicken

Serves 6; Prep time: 55 minutes; Total time: 1 hour 15 minutes

Listed as Coq au Vin in cookbooks and on restaurant menus, the name of this hearty French dish may sound fancy, but its simply chicken cooked in red wine.

3 fresh thyme sprigs 5 flat-leaf parsley sprigs 1 bay leaf 3 slices bacon, cut into pieces 12 bone-in, skinless chicken thighs (about 4 pounds total) coarse salt and ground pepper 1 large onion, chopped 6 medium carrots, sliced crosswise on the diagonal into 1/2-inch pieces 2 garlic cloves, minced 2 tablespoons tomato paste 3 tablespoons all-purpose flour 1 1/2 cups dry red wine, such as a Pinot Noir or French Burgundy 1 can (14.5 ounces) reduced-sodium chicken broth 1. Using cotton kitchen twine, tie thyme, parsley, and bay leaf into a bundle; set aside. 2. Heat a Dutch oven or 5-quart heavy pot with a lid over medium-low. Add bacon; cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in pot). 3. Raise heat to medium-high. Season chicken generously with salt and pepper. Working in three batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside. 4. Add onion, carrots, and garlic to pot. Cook until onion softens, about 4 minutes. Stir in tomato paste and flour; cook 1 minute. 5. Add wine, broth, chicken, and herb bundle. Bring to a boil; cover, and reduce to a simmer. Cook 10 minutes; uncover, and simmer until chicken is cooked through, about 10 minutes. Remove and discard herb bundle; stir in bacon. Note: To bundle herbs, tie thyme, parsley, and bay leafoften used in soups and stewsinto whats called a bouquet garni. Add the bunch for layers of flavor, then remove it before serving.