Coquin au Vin

Ingredients

• 3 lbs Chicken thighs and drumsticks
• 6 oz Thick-cut bacon (lardons)
• 1 lb Cremini mushrooms, halved
• 12 pieces Pearl onions, peeled
• 3 cups Dry red wine (Pinot Noir or Burgundy)
• 2 cups Chicken stock
• 1 tbsp Tomato paste
• 4 pieces Fresh thyme sprigs
• 3 pieces Garlic cloves, minced
• 2 tbsp Unsalted butter, softened
• 2 tbsp All-purpose flour
• 2 large Carrots, sliced into rounds

Instructions

1. 1

   In a large Dutch oven, cook the bacon over medium heat until crisp, then remove with a slotted spoon and set aside.

2. 2

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

3. 3

   Add the mushrooms, pearl onions, and carrots to the pot and sauté until the vegetables begin to brown, about 5-8 minutes.

4. 4

   Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.

5. 5

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

6. 6

   Add the thyme sprigs, bring to a simmer, then cover and cook over low heat for 45-50 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 simmering sauce.

8. 8

   Simmer for an additional 5 minutes until the sauce thickens to a glossy consistency, then remove the thyme sprigs before serving.