Coq au Vin

Ingredients

• 6 chicken thighs and drumsticks, bone-in
• 6 oz bacon lardons
• 2 tbsp brandy
• 1 bottle (750ml) red Burgundy wine
• 2 cups chicken stock
• 1 tbsp tomato paste
• 16 pearl onions, peeled
• 8 oz cremini mushrooms, halved
• 3 cloves garlic, minced
• 1 bouquet garni (thyme, bay leaf, parsley)
• 3 tbsp butter
• 2 tbsp flour

Instructions

1. 1Render bacon lardons in a Dutch oven until crisp, then remove and reserve.
2. 2Brown chicken pieces in the bacon fat on all sides, then remove.
3. 3Warm brandy, pour over the chicken, and carefully flambé.
4. 4Sauté pearl onions and mushrooms in the same pot until golden.
5. 5Stir in garlic and tomato paste, then pour in wine and stock, scraping up browned bits.
6. 6Return chicken and bacon to the pot with the bouquet garni, cover, and simmer 1 to 1.5 hours until tender.
7. 7Mash butter and flour into a paste, whisk into the sauce, and simmer until thickened.
8. 8Discard bouquet garni and serve hot.

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