Coq au Vin

Ingredients

• 4 pieces Chicken thighs, bone-in and skin-on
• 2 cups Red wine (Burgundy or Pinot Noir)
• 150 g Bacon lardons
• 200 g Button mushrooms
• 150 g Pearl onions
• 1 Carrot
• 3 Garlic cloves
• 1 cup Chicken stock
• 1 tbsp Tomato paste
• 2 tbsp All-purpose flour
• 4 sprigs Fresh thyme
• 1 Bay leaf
• 2 tbsp Butter
• 1 tbsp Olive oil
• to taste Salt and black pepper
• 2 tbsp Fresh parsley, chopped(optional)

Instructions

1. 1

   Pat chicken thighs dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and brown the chicken on both sides, about 8 minutes total. Remove and set aside.

2. 2

   Add the bacon lardons and cook until crisp, about 5 minutes. Remove with a slotted spoon, leaving the fat in the pot.

3. 3

   Sauté the pearl onions and sliced carrot in the bacon fat for 5 minutes, then add garlic and mushrooms and cook another 5 minutes. Stir in the tomato paste and flour and cook for 1 minute.

4. 4

   Pour in the red wine and chicken stock, scraping up browned bits. Add thyme and bay leaf, then return the chicken and lardons to the pot. Bring to a simmer.

5. 5

   Cover and braise on low heat for about 60 minutes, until the chicken is tender and the sauce has thickened.

6. 6

   Meanwhile, melt butter in a skillet and sauté a handful of mushrooms until golden; stir them into the stew at the end for extra texture.

7. 7

   Taste and adjust seasoning, discard the bay leaf and thyme stems, garnish with parsley, and serve hot.