Chef John's Coq au Vin

Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs all over with salt and black pepper.

Cook bacon in a large, oven-proof skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, using a slotted spoon, leaving drippings in the skillet.

Increase the heat to high; place chicken thighs, skin-sides down, into the skillet. Cook until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.

Reduce the heat to medium-high. Add mushrooms, onion, and shallots with a pinch of salt to the skillet; cook until golden and caramelized, 7 to 12 minutes.

Stir flour and butter into mushroom mixture until completely incorporated, about 1 minute.

Pour red wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Stir in bacon and thyme; simmer until wine is reduced by about ⅓, 3 to 5 minutes. Add chicken broth; return chicken thighs to the skillet and bring to a simmer.

Transfer the skillet to the preheated oven; cook for 30 minutes. Spoon skillet juices over chicken; continue cooking until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near not but not touching the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.

Place the skillet over high heat; reduce skillet juices, skimming fat off top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and black pepper; remove and discard thyme. Pour sauce over chicken to serve.