Coq au Vin

Ingredients

• 6 oz thick-cut bacon, diced
• 3 1/2 lb bone-in chicken thighs and drumsticks
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 medium carrots, sliced
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 Tbsp all-purpose flour
• 1 bottle (3 cups) dry red wine, such as Pinot Noir or Burgundy
• 1 cup chicken broth
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 Tbsp unsalted butter
• 8 oz cremini or white mushrooms, quartered
• 1 1/2 cups pearl onions, peeled
• 2 Tbsp fresh parsley, chopped

Before you start

• Pat the chicken dry.
• Peel pearl onions, or thaw frozen ones.

Directions

1. Cook in a Dutch oven until crisp, 8 min: thick-cut bacon.
2. Season: bone-in chicken thighs and drumsticks, salt, black pepper.
3. Brown in the bacon fat 5 min per side: step 1, step 2.
4. Lift out chicken, sauté vegetables in the fat 8 min: step 3, carrots, yellow onion, garlic.
5. Stir in, cook 1 min: step 4, all-purpose flour.
6. Return chicken, add, simmer covered 45 to 60 min, until chicken reaches 165°F: step 5, dry red wine, chicken broth, fresh thyme, bay leaves.
7. Sauté until browned, 10 min: unsalted butter, cremini or white mushrooms, pearl onions.
8. Stir in, simmer uncovered 10 min until sauce thickens: step 6, step 7.
9. Remove herbs, sprinkle over: step 8, fresh parsley.