Easy Coq au Vin

Preheat your oven to 300F, anak.

Cook the bacon in a large nonstick skillet over medium-high heat until crispy. Use a slotted spoon to transfer to a bowl - save all those drippings ha.

Season the chicken with salt, pepper, and 1 tablespoon of that parsley. Add to the bacon drippings - don't waste that flavor!

Cook the chicken until golden and cooked through, about 6 minutes per side. Transfer to a pie dish and keep warm in the oven. (Don't skip the browning - that's where the flavor lives)

Sige, add the mushrooms and shallots to the same skillet. Season with salt and pepper, then cook until nicely browned, about 4 minutes.

Toss in the garlic for just 10 seconds - don't burn it naku.

Add the wine, 1.25 cups broth, bacon, and another tablespoon of parsley. Bring to a boil and let it bubble for 10 minutes.

Mix the flour with the remaining quarter cup of broth until smooth - no lumps, ha. Add this to the sauce and cook until thickened, 3-4 minutes.

Taste and season with salt and pepper. Arrange the chicken on a platter, stir any juices from the pie dish into the sauce, and spoon everything over the chicken.

Sprinkle with the last tablespoon of parsley and serve with rice or bread - you'll want something to soak up that sauce.