Coq au vin

1. • 2 tablespoons vegetable oil
   • 5 skin-on, bone-in chicken legs (thigh and drumstick)
   • salt and freshly ground black pepper
   • 12 ounces thick-cut bacon, cut crosswise into 1/3" slices
   • 3 carrots, peeled, chopped
   • 3 celery stalks, minced
   • 1 onion, minced
   • 4 cups dry red wine, burgundy or a cote du rhone work well
   • 1 can tomato paste
   • 1 quart chicken broth
   • 12 sprigs thyme
   • 6 sprigs rosemary
   • 4 sprigs basil
   • 1 pound wild mushrooms

1. 1. Preheat oven to 350°F. Heat 1 tablespoon oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate.
   2. Add bacon to pot; cook until rendered. Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes. Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes. Add remaining 3 cups wine. Boil until wine is reduced by half, 15-20 minutes. Return chicken to pot.
   3. Add broth. Tie thyme and rosemary sprigs together; add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.
   4. In a separate saute pain, heat 1 tablespoon oil in a large pot over medium-high heat. Add mushrooms; sauté until browned.
   5. Transfer chicken from sauce to pot with mushrooms; keep warm. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper.
   6. Add mushrooms and chicken to sauce.