Coq au Vin

Ingredients

• 6 ounces bacon, diced
• 3 pounds bone-in, skin-on chicken thighs and drumsticks
• 1.5 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 yellow onion, diced
• 2 carrots, peeled and sliced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 cups dry red wine (such as Pinot Noir or Burgundy)
• 1.5 cups low-sodium chicken broth
• 2 bay leaves
• 4 sprigs fresh thyme
• 10 ounces frozen or fresh pearl onions, peeled
• 8 ounces cremini mushrooms, quartered
• 3 tablespoons unsalted butter, softened, divided
• 2 tablespoons fresh parsley, chopped

Nutrition (estimated per serving)

Method

1. Preheat your oven to 325 F. In a large Dutch oven, cook the diced bacon over medium heat, stirring occasionally, for 6 to 8 minutes until crisp and the fat has rendered out. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the fat in the pot.
2. Pat the chicken pieces very dry with paper towels (this is critical for browning) and season all over with 1 teaspoon of the salt and the pepper. Working in batches to avoid crowding the pot, sear the chicken in the bacon fat over medium-high heat, skin-side down first, for 5 to 6 minutes per side until deeply golden brown. Transfer to a plate as each batch finishes.
3. Pour off all but 2 tablespoons of fat from the pot. Add the diced onion and carrots and cook over medium heat, stirring occasionally, for 6 to 7 minutes until softened and lightly browned.
4. Add the garlic and tomato paste and cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and smells toasty rather than raw and sour.
5. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste; the mixture will look pasty and coat the vegetables.
6. Slowly pour in the red wine while stirring, scraping up all the browned bits from the bottom of the pot, then add the chicken broth, bay leaves, and thyme sprigs. Bring to a simmer.
7. Return the chicken pieces (and any accumulated juices) and the crisped bacon to the pot, nestling them into the liquid so they're mostly submerged. Bring the liquid back to a gentle simmer on the stovetop.
8. Cover the pot with a lid and transfer to the oven. Braise at 325 F for 45 minutes, until the chicken is tender but not yet falling apart.
9. While the chicken braises, melt 1 tablespoon of the butter in a separate skillet over medium-high heat. Add the pearl onions and mushrooms and cook, stirring occasionally, for 8 to 10 minutes until browned and any liquid released by the mushrooms has evaporated; set this mixture aside until the braise is ready.
10. Carefully remove the pot from the oven (it will be very heavy and hot, use two oven mitts) and stir in the browned pearl onions and mushrooms. Return the pot, uncovered this time, to the oven for another 15 to 20 minutes, until the chicken reaches at least 175 F internally near the bone and is fork-tender, and the sauce has reduced and thickened slightly.
11. Remove the pot from the oven and place it back on the stovetop over low heat. Discard the bay leaves and thyme stems (the leaves will have mostly fallen off into the sauce, which is fine).
12. In a small bowl, mash the remaining 2 tablespoons softened butter with your fingers until smooth, then whisk it into the simmering sauce a little at a time; this classic French technique, called monter au beurre, gives the sauce a beautiful glossy sheen and slight thickness without needing more flour.
13. Taste the sauce and adjust salt as needed; the flavor should taste rich, winey, and deeply savory, not sharp or overly acidic (if it does taste sharp, let it simmer a few more minutes to mellow).
14. Ladle the chicken, vegetables, and sauce into wide bowls, sprinkle with fresh parsley, and serve hot, ideally with crusty bread or mashed potatoes to soak up the sauce.

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