Coq au Vin

• 4 lb chicken pieces (legs and thighs) (bone-in, skin-on)
• 6 oz bacon (lardons)
• 1 cup pearl onions (peeled)
• 12 oz cremini mushrooms (halved)
• 4 clove garlic (minced)
• 2 cup red wine (Burgundy or Pinot Noir)
• 1 cup chicken broth
• 2 tbsp tomato paste
• 4 thyme (sprigs)
• 2 bay leaves
• 2 tbsp butter
• 2 tbsp flour

How to Make It

1. 1

   Cook bacon in a Dutch oven until crispy. Remove. Brown chicken in bacon fat on all sides. Remove.

2. 2

   Sauté pearl onions until golden. Add mushrooms and cook until browned. Add garlic.

3. 3

   Stir in tomato paste. Add wine and scrape up browned bits. Add broth, thyme, and bay leaves.

4. 4

   Return chicken and bacon. Bring to a simmer, cover, and braise 45-60 minutes until chicken is very tender.

5. 5

   Remove chicken. Mix butter and flour into a paste (beurre manié), whisk into sauce to thicken.

6. 6

   Return chicken and simmer 5 minutes. Serve with crusty bread or mashed potatoes.