Weeknight Coq au Vin

Ingredients

• 2 slices bacon chopped
• 0.5 teaspoon pepper black freshly ground
• 16 ounce chicken thighs bone-in
• 1 tablespoon brandy 
• 1 cup carrots chopped
• 16 ounce skin-on chicken drumsticks 
• 1.5 cups cremini mushrooms sliced
• 1.5 cups cooking wine dry red
• 0.5 cup less-sodium chicken broth fat-free
• 0.3 cup flat-leaf parsley fresh divided finely chopped
• 1 teaspoon thyme leaves fresh minced
• 1  garlic clove minced
• 0.5 teaspoon salt 
• 0.5 cup shallots chopped
• 2 teaspoons tomato paste 

Equipment

• frying pan
• slotted spoon
• dutch oven

Directions

1. Cook bacon in a large Dutch oven over medium-high heat for 2 minutes.
2. Sprinkle chicken with salt and pepper.
3. Add chicken to pan; cook 2 minutes. Stir in 3 tablespoons parsley, mushrooms, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done.
4. Remove chicken with a slotted spoon; keep warm. Bring cooking liquid to a boil; cook until reduced to 3 cups (about 6 minutes). Return chicken to pan; cook 1 minute or until thoroughly heated.
5. Sprinkle with remaining 1 tablespoon parsley.