Traditionally cooked with red wine, this Provencal dish is full of rustic, farmhouse flair. But our weeknight version of the French favourite makes use of red wine vinegar instead of the usual Burgundy, to hit the spot with booze-free and deeply satisfying flavour.
Preheat oven to 200°C fan-forced. Using a large knife, cut between the joint of each chicken maryland to create a thigh piece and a drumstick. Place flour in a bowl with ½ teaspoon salt and pinch of black pepper. Toss chicken pieces in flour to coat.
Melt butter in an ovenproof saucepan over medium heat. Add chicken, skin-side down, and cook, in batches if necessary, for 5–6 minutes each side or until golden. Remove from pan and set aside. While the chicken is browning, continue with step 3.
Peel and halve onion and cut into small wedges. Peel carrot and cut into 3cm pieces. Peel and crush garlic. Slice bacon and quarter mushrooms.
Add bacon, onion, garlic, salt and pepper to pan and cook, stirring occasionally, for 5 minutes or until softened. Add mushroom and cook for a further 5 minutes, or until softened.
Add tomato paste to pan and cook for 1 minute. Add carrot, stock cube, 250ml (1 cup) water, most of the thyme and the red wine vinegar. Return chicken to pan and bring to the boil. Transfer to oven and bake for 25–30 minutes or until chicken is cooked and sauce has thickened.
Remove coq au vin from oven and allow to rest for 5 minutes to cool slightly. Pick remaining thyme leaves from their stems. Divide coq au vin between bowls and top with thyme leaves to serve.