For this authentic French dish, our Saperavi was used. This dry red wine was chosen for the complex flavors that suit a hardy dish such as Coq au Vin. The acidity of the wine cuts through and compliments the earthiness of the mushrooms, the sweetness of the carrots, and the creaminess of the mashed potatoes. You will want to spoon as much of the sauce from this dish over the chicken and potatoes it is so mouthwateringly delicious! Coq au Vin What you’ll need: Dutch oven 3 lb. +/- mixture of white and dark meat chicken (we did a mix of bone in thigh, and boneless chicken breast, but make what you prefer) 1 bottle Saperavi 1 sprig of Thyme 2 Bay Leaves 1 lb. Bacon (thick cut works great), cut into bits 4 TBSP extra virgin olive oil 1 sweet onion, sliced 1 C. baby carrots 8 oz. Portobello mushrooms sliced 4 garlic cloves 1 TBSP tomato paste 1 TBSP flour (This dish is to be served over mashed potatoes) Pat chicken dry and generously season with salt and pepper. In a large mixing bowl, combine wine, bay leaves and thyme. Add chicken to marinade and soak for at least an hour. In Dutch oven, fry bacon bits and set aside. Pat dry and sear chicken in bacon grease, and then set aside. Add vegetables to the pot and cook until brown. Add garlic, tomato paste and flour, stir until combined. Add reserved marinade, mix well, bring to a boil and reduce by about half. Return chicken to and bacon to the pot and simmer for an hour. To thicken the sauce, remove the lid for 15 minutes and continue simmering. Add a pinch of salt and pepper. Serve over Mashed Potatoes.