Coq au Vin with Garlic Croissant Puffs Recipe

In a large Dutch oven, cook the bacon until crispy. Remove the bacon and set aside.

Season the chicken thighs and drumsticks with salt and pepper. In the same Dutch oven, brown the chicken on all sides. Remove the chicken and set aside.

In the same Dutch oven, sauté the onion, garlic, carrot, and celery until softened.

Add the red wine and cook for a few minutes to reduce slightly.

Stir in the tomato paste, chicken broth, bay leaf, thyme, and reserved bacon. Return the chicken to the pot.

Bring to a simmer, cover, and cook for 1 ½ to 2 hours, or until the chicken is tender and cooked through.

While the chicken is cooking, preheat the oven to 375°F (190°C).

Prepare the croissant puffs by rolling out pre-made croissant dough and cutting it into small squares. Place the squares on a baking sheet lined with parchment paper.

Melt some butter and mix it with minced garlic. Brush the croissant squares with the garlic butter mixture.

Bake the croissant puffs in the preheated oven for 10-12 minutes, or until golden brown.

Serve the Coq au Vin with the garlic croissant puffs on the side.