Coq au Vin with Kalamata Olives

Ingredients

• 3 lbs Chicken thighs and drumsticks, bone-in
• 750 ml Red wine (Burgundy or Pinot Noir)
• 1 cup Kalamata olives, pitted
• 4 oz Pancetta or thick-cut bacon, diced
• 1 cup Pearl onions, peeled
• 8 oz Cremini mushrooms, halved
• 2 large Carrots, sliced into rounds
• 4 cloves Garlic cloves, minced
• 2 tbsp Tomato paste
• 1 cup Chicken stock
• 4 stems Fresh thyme sprigs
• 2 tbsp All-purpose flour

Instructions

1. 1

   Marinate the chicken pieces in the red wine with thyme for at least 4 hours or overnight in the refrigerator.

2. 2

   Remove chicken from marinade (reserve the liquid) and pat dry; sear in a heavy Dutch oven with the pancetta until the chicken skin is golden brown.

3. 3

   Remove chicken and pancetta from the pot, then sauté the pearl onions, mushrooms, and carrots in the remaining fat until slightly softened.

4. 4

   Stir in the garlic and tomato paste, cooking for 2 minutes, then sprinkle the flour over the vegetables and stir to coat.

5. 5

   Slowly pour in the reserved wine marinade and chicken stock, scraping the bottom of the pan to release the flavorful brown bits.

6. 6

   Return the chicken and pancetta to the pot, cover tightly, and simmer on low heat for 45 to 50 minutes until the chicken is tender.

7. 7

   Stir in the Kalamata olives during the last 10 minutes of cooking to allow their saltiness to infuse the sauce without overcooking.

8. 8

   Adjust seasoning with salt and pepper, and serve hot over mashed potatoes or crusty bread.