Name: Coq Au Vin
Yield: 5 to 6 Servings
Ingredients: 2 tablespoons vegetable oil, divided; 5 skin-on, bone-in chicken legs (thigh and drumstick); Kosher salt and freshly ground black pepper; 12 ounces thick-cut bacon, cut crosswise into 1/3-inch slices; 3 carrots, peeled, chopped; 3 celery stalks, minced; 1 onion, minced; 4 cups dry red wine, such as Burgundy, divided; 1/2 cup tomato paste; 1 quart low-sodium chicken broth; 12 sprigs thyme; 6 sprigs rosemary; 1 pound assorted wild mushrooms, such as oyster and maitake, cleaned, cut into bite-size pieces (about 8 cups)

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