Classic Coq Au Vin

Ingredients

• 3 lbs Chicken thighs and drumsticks
• 6 oz Thick-cut bacon (lardons)
• 750 ml Dry 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 Unsalted butter
• 2 tbsp All-purpose flour

Instructions

1. 1

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

2. 2

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

3. 3

   Add carrots and pearl onions to the pot, sautéing for 5 minutes until lightly browned.

4. 4

   Stir in 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 enough chicken stock to almost cover the meat.

6. 6

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

7. 7

   In a separate pan, sauté mushrooms in butter until browned, then add them to the pot for the last 10 minutes of cooking.

8. 8

   Mix the flour with a little softened butter to create a paste (beurre manié), whisk it into the sauce, and simmer until thickened before serving.