Coq au Vin | French Classic in Red Wine

Wash the chicken, pat dry, and cut into 8 pieces (or use pre-cut chicken). Season with salt.

Cut the streaky bacon into cubes of about 1 cm. Clean carrots, onions, and celery stalks and cut into coarse pieces. Peel and finely chop the garlic.

Heat the vegetable oil in a large Dutch oven and render the bacon cubes until crispy over medium heat. Remove the bacon and set aside.