Coq au Vin

Instructions

1. Prepare the chicken
   Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides. Allow to sit at room temperature for 15 minutes before cooking.
2. Cook the bacon and brown the chicken
   In a large Dutch oven, cook the diced bacon over medium heat until crisp, about 8-10 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the fat in the pot. Working in batches, brown the chicken thighs skin-side down first until golden, about 5 minutes per side. Transfer browned chicken to a plate.
3. Build the base flavors
   Add chopped onion and carrots to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for 1 minute. Pour in the brandy or cognac, scraping up any browned bits from the bottom of the pot, and let it reduce by half.
4. Braise the chicken
   Return the chicken to the pot, skin side up. Add the red wine, chicken stock, and bouquet garni. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour or until chicken is very tender.
5. Prepare the garnishes
   While the chicken braises, melt 1 tablespoon butter in a skillet over medium heat. Add pearl onions and cook until browned, about 8 minutes. Remove to a bowl. In the same skillet, melt the remaining tablespoon of butter and sauté the mushrooms until golden, about 5 minutes. Season with salt and pepper and set aside.
6. Thicken the sauce
   Once the chicken is tender, remove it to a plate and tent with foil to keep warm. Strain the cooking liquid through a fine-mesh sieve into a bowl, pressing on the solids. Discard the solids and return the liquid to the pot. In a small bowl, mash together the butter and flour to form a paste (beurre manié). Whisk this into the simmering liquid and cook until the sauce thickens, about 5 minutes.
7. Combine and serve
   Return the chicken to the pot along with the reserved bacon, pearl onions, and mushrooms. Simmer gently for 10 minutes to allow flavors to meld. Taste and adjust seasoning with salt and pepper as needed.
8. Garnish and present
   Transfer the chicken and vegetables to a serving platter. Spoon the sauce over the top and garnish with fresh chopped parsley. Serve hot with crusty bread, mashed potatoes, or buttered noodles.