Coq au Vin

Ingredients

• 1 whole chicken (3-4 lbs), cut into 8 pieces
• 6 oz thick-cut bacon, diced
• 2 cups Burgundy red wine
• 2 cups chicken stock
• 20 pearl onions, peeled
• 8 oz cremini mushrooms, halved
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp flour
• 3 tbsp butter
• 2 bay leaves
• 4 sprigs fresh thyme
• Salt and black pepper

Canadian chicken and mushrooms; try a Canadian Pinot Noir instead of Burgundy. Alcohol is not necessarily removed by cooking.

Method

1. Season chicken pieces with salt and pepper.
2. In Dutch oven, cook bacon until crispy. Remove and set aside.
3. Brown chicken in bacon fat, working in batches. Set aside.
4. Sauté pearl onions until golden. Remove and set aside.
5. Add mushrooms, cook until browned. Set aside.
6. In same pot, add garlic and tomato paste, cook 1 minute.
7. Sprinkle flour, stir to coat. Gradually add wine, scraping browned bits.
8. Add chicken stock, bay leaves, and thyme.
9. Return chicken and bacon to pot. Bring to simmer.
10. Cover and braise in 325°F oven for 1 hour.
11. Add pearl onions and mushrooms, continue cooking 30 minutes.
12. Remove chicken and vegetables. Reduce sauce until thickened.
13. Swirl in butter off heat. Pour sauce over chicken and serve.
14. Check chicken reaches 74°C (165°F). Cooking does not guarantee all alcohol is removed.