Coq au Vin

Ingredients

• 1 ½ kgchicken thighs and drumsticks
• 200 gthick-cut bacon, diced
• 250 gpearl onions, peeled
• 250 gbutton mushrooms, halved
• 3 clovesgarlic, minced
• 30 mltomato paste
• 500 mldry red wine (Burgundy or Pinot Noir)
• 250 mlchicken stock
• 2bay leaves
• 4 sprigsfresh thyme
• 30 gbutter
• 30 gflour
• Salt (to taste)
• Pepper (to taste)
• Fresh parsley, chopped

Instructions

1. 1

   Season chicken with salt and pepper. In a large Dutch oven over medium-high heat, cook bacon until crisp. Remove and set aside. Brown chicken pieces in the bacon fat, about 4 minutes per side. Remove and set aside.

2. 2

   In the same pot, add pearl onions and cook until golden, about 5 minutes. Add mushrooms and cook another 3-4 minutes. Add garlic and tomato paste, cook 1 minute.

3. 3

   Pour in wine and stock, scraping up browned bits. Add bay leaves, thyme, and bacon. Return chicken to pot. Bring to a simmer, cover, and cook in a 160°C oven for 45 minutes (or simmer on stovetop).

4. 4

   Remove chicken and vegetables. Mix butter and flour into a paste (beurre manié), whisk into simmering liquid, and cook until thickened, about 3 minutes.

5. 5

   Return everything to the pot, adjust seasoning, garnish with parsley.