Coq au Vin | French Classic in Red Wine

Cut the chicken into serving pieces and season generously with salt. Clean and roughly dice the root vegetables (carrots, celeriac, celery stalks).

Heat some olive oil in a large pan or Dutch oven. Sauté the vegetables and mushrooms until golden brown. Stir in the tomato paste and sauté briefly. Add the diced shallots, bacon, bay leaves, and the spices (peppercorns and allspice berries) packed in a spice bag or tea infuser, and the herb bouquet. Deglaze with red wine vinegar, pour in the red wine, bring to a brief boil, then let cool completely.

Place the chicken pieces in the cold liquid and let marinate, covered, in the refrigerator for at least 24 hours.