Coq au Vin

Ingredients

• 4 lb bone-in chicken thighs and drumsticks
• Salt and pepper to taste
• 6 oz thick-cut bacon, cut into lardons
• 1 medium onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• ¼ cup brandy
• 3 cups dry red wine, such as Burgundy
• 1 cup chicken stock
• 1 tbsp tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves
• 3 tbsp butter, divided
• 8 oz cremini mushrooms, quartered
• 10 oz frozen pearl onions, thawed
• 2 tbsp chopped fresh parsley

Method

1. Season the chicken. Cook the bacon in a Dutch oven over medium heat until crisp, then scoop it out and leave the fat.
2. Brown the chicken in batches in the fat until the skin is deep golden, about 8 minutes. Set it aside.
3. Cook the onion and carrots in the pot until soft, then stir in the garlic and flour for 1 minute.
4. Add the brandy and let it bubble off, then whisk in the wine, stock and tomato paste. Return the chicken and bacon with the thyme and bay leaves.
5. Cover and simmer gently until the chicken is tender and reaches at least 165°F, about 45 minutes.
6. Meanwhile, brown the mushrooms and pearl onions in 2 tablespoons of butter in a skillet.
7. Move the chicken to a platter, boil the sauce until it coats a spoon, then swirl in the last tablespoon of butter. Add the mushrooms and onions, pour over the chicken and scatter parsley on top.

Notes