Classic Coq Au Vin

Ingredients

• 3 lbs Chicken thighs and drumsticks
• 6 oz Thick-cut bacon (lardons)
• 750 ml Red wine (Burgundy or Pinot Noir)
• 2 cups Chicken stock
• 1 cup Pearl onions, peeled
• 8 oz Cremini mushrooms, halved
• 2 medium Carrots, sliced
• 3 cloves Garlic, minced
• 1 tbsp Tomato paste
• 4 sprigs Fresh thyme
• 2 tbsp Butter
• 2 tbsp All-purpose flour

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 mushrooms, pearl onions, and carrots in the remaining fat until slightly browned.

4. 4

   Add the garlic and tomato paste, cooking for 1 minute until fragrant.

5. 5

   Return the chicken and bacon to the pot, then pour in the wine and chicken stock until the chicken is mostly submerged.

6. 6

   Add the thyme sprigs, bring to a simmer, then cover and cook on low heat for 60 minutes until the chicken is tender.

7. 7

   In a small bowl, mash the butter and flour together to create a beurre manié, then whisk it into the sauce.

8. 8

   Simmer for another 10 minutes uncovered until the sauce thickens to a glossy consistency.