Classic Coq Au Vin

Ingredients

• 3 lbs Chicken thighs and drumsticks
• 4 ounces Thick-cut bacon (lardons)
• 750 ml Dry red wine (Burgundy or Pinot Noir)
• 2 cups Chicken stock
• 1 cup Pearl onions, peeled
• 8 ounces Cremini mushrooms, halved
• 2 whole Carrots, sliced
• 3 cloves Garlic, minced
• 1 tablespoon Tomato paste
• 4 sprigs Fresh thyme
• 2 tablespoons All-purpose flour
• 2 tablespoons Unsalted butter

Instructions

1. 1

   In a large Dutch oven, cook the bacon over medium heat until crispy, then remove and set aside, leaving the fat in the pot.

2. 2

   Season chicken with salt and pepper, then brown in the bacon fat on all sides until golden; remove chicken and set aside.

3. 3

   Sauté the carrots and pearl onions in the remaining fat for 5 minutes, then add garlic and cook for 1 minute more.

4. 4

   Stir in the tomato paste and flour, cooking for 2 minutes to form a roux-like coating on the vegetables.

5. 5

   Slowly pour in the red wine and chicken stock, scraping the bottom of the pan to release the browned bits (fond).

6. 6

   Return the chicken and bacon to the pot, add thyme sprigs, cover, and simmer on low heat for 60 minutes.

7. 7

   While simmering, sauté the mushrooms in butter in a separate pan until browned, then add them to the Dutch oven for the final 10 minutes.

8. 8

   Remove the thyme sprigs and serve the stew hot, ideally over mashed potatoes or with crusty bread.