DEAR BON APPÉTIT, MY SISTER AND I HAVE EATEN COQ AU VIN IN PARIS, BUT SHE SWEARS THE VERSION AT BISTRO ZINC IN LENOX, MA, WAS BETTER. I WOULD LOVE THE RECIPE.
TERESA SIMAS, Stoughton, MA
COQ AU VIN
5-6 SERVINGS Wild mushrooms add depth of flavor to this take on the French classic. Make sure your bacon isn’t too smoky; it could overwhelm the dish.
2 Tbsp. vegetable oil, divided
5 skin-on, bone-in chicken legs (thigh and drumstick)
Kosher salt and freshly ground black pepper
12 oz. thick-cut bacon, cut crosswise into ⅓” slices
3 carrots, peeled, chopped
3 celery stalks, minced
1 onion, minced
4 cups dry red wine, such as Burgundy, divided
½ cup tomato paste
1 quart low-sodium chicken broth
12 sprigs thyme
6 sprigs rosemary
1 lb.…
