Coq au Vin (Chicken in Wine Sauce)

Ingredients

• 2 lbs Chicken pieces (bone-in, skin-on)
• 4 oz Bacon (cut into lardons)
• 8 oz Cremini mushrooms (quartered)
• 1 cup Pearl onions
• 1 cup Carrots (chopped)
• 2 cloves Garlic (minced)
• 2 tbsp All-purpose flour
• 3 cups Dry red wine (Burgundy or Pinot Noir)
• 1 cup Chicken broth
• 1 tbsp Tomato paste
• 1 tsp Thyme
• 1 leaf Bay leaf
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Olive oil

Instructions

1. 1Place a large Dutch oven or pot over medium-high heat (400°F / 200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the 2 lbs of chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Brown the chicken on all sides until golden brown, about 3-4 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
2. 2Add the 4 oz of bacon, cut into lardons, to the same pot. Cook over medium heat (350°F / 175°C) until the bacon is crispy, about 5-7 minutes. Use a slotted spoon to remove the crispy bacon and place it on a paper towel-lined plate, leaving the rendered bacon fat in the pot.
3. 3Add the 8 oz of quartered cremini mushrooms, 1 cup of pearl onions, and 1 cup of chopped carrots to the pot with the bacon fat. Cook over medium heat (350°F / 175°C), stirring occasionally, until the vegetables begin to soften, approximately 5-7 minutes. Add the 2 cloves of minced garlic and cook for 1 minute more until fragrant.
4. 4Sprinkle the 2 tablespoons of all-purpose flour evenly over the vegetables in the pot. Cook, stirring constantly, for 1 minute to cook out the raw flour taste.
5. 5Gradually pour in the 3 cups of dry red wine and 1 cup of chicken broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Increase the heat to high and bring the liquid to a simmer.
6. 6Stir in the 1 tablespoon of tomato paste, 1 teaspoon of thyme, 1 bay leaf, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until well combined.
7. 7Return the browned 2 lbs of chicken pieces and the cooked 4 oz of bacon to the pot, nestling them into the liquid. Reduce the heat to low, cover the pot tightly, and let it simmer gently for 45-60 minutes. The chicken is done when it is very tender and reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer.
8. 8Carefully remove and discard the 1 bay leaf from the pot. Serve the Coq au Vin hot, perhaps with mashed potatoes or crusty bread.

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