Coq au Vin

A French braise built the classic way: chicken pieces browned first for flavor, then slowly simmered in red wine until the meat falls off the bone.

Instructions

1. 1

   In a large Dutch oven, cook the bacon over medium heat until crisp and the fat has rendered, 6–8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

2. 2

   Pat the chicken pieces dry and season generously with salt and pepper. Working in batches to avoid crowding, brown the chicken in the bacon fat, skin-side down first, until deeply golden on all sides, about 8–10 minutes per batch. Transfer to a plate.

3. 3

   Pour off all but 2 tablespoons of fat from the pot. Add the diced onion and carrots and cook, scraping up browned bits, until softened, 6–7 minutes.

4. 4

   Add the garlic and tomato paste and cook, stirring, for 2 minutes.

5. 5

   Return the chicken and bacon to the pot. Pour in the red wine and chicken broth, add the thyme and bay leaf, and bring to a simmer.

6. 6

   Reduce heat to low, cover partially, and simmer gently for 45 minutes.

7. 7

   While the chicken braises, sear the mushrooms in a separate skillet over medium-high heat until golden, 5–6 minutes, and set aside. Do the same with the pearl onions until lightly browned, about 5 minutes.

8. 8

   Add the seared mushrooms and pearl onions to the pot and continue simmering, uncovered, for 20–30 minutes more, until the chicken is completely tender and falling off the bone and the sauce has reduced and deepened in color.

9. 9

   Remove the chicken and vegetables to a serving platter with a slotted spoon. Discard the bay leaf and thyme sprigs.

10. 10

    Bring the remaining liquid to a simmer and whisk in small pieces of the beurre manié (butter-flour paste) a little at a time, simmering after each addition, until the sauce reaches a glossy, gravy-like consistency.

11. 11

    Pour the sauce over the chicken and vegetables, garnish with parsley, and serve hot with crusty bread or over mashed potatoes.