Coq au Vin (Chicken in Wine Sauce)

Ingredients:

• 1 whole chicken, cut into 8 pieces (legs, thighs, breasts, wings)

• 1 bottle of full-bodied red wine (e.g., Burgundy, Pinot Noir)

• 2 tablespoons olive oil

• 4 slices of bacon, diced

• 1 large onion, finely chopped

• 2 medium carrots, sliced into ½-inch rounds

• 2 cloves garlic, minced

• 2 tablespoons tomato paste

• 2 tablespoons all-purpose flour

• 2 cups chicken stock (preferably homemade or low-sodium)

• 1 bouquet garni (tie parsley, thyme, and bay leaf in cheesecloth or use a tea infuser)

• 8 pearl onions, peeled

• 8 ounces button mushrooms, sliced

• Salt and freshly ground black pepper

• Fresh parsley, finely chopped (for garnish)

Instructions:

1. Marinate the Chicken (4–12 hours):

   • Place chicken pieces in a large bowl. Add the wine, carrots, garlic, and bouquet garni.

   • Cover with plastic wrap and refrigerate for at least 4 hours (overnight is best for maximum flavor). Turn the chicken occasionally.

2. Cook the Bacon:

   • Heat olive oil in a large, heavy-bottomed Dutch oven over medium heat.

   • Add diced bacon and cook until crispy. Use a slotted spoon to remove the bacon and set it aside. Leave the rendered fat in the pot.

3. Brown the Chicken:

   • Remove chicken from the marinade, pat dry with paper towels, and season with salt and pepper. Reserve the marinade.

   • Sear the chicken pieces in batches in the bacon fat until golden brown on all sides (about 4 minutes per side). Set chicken aside.

4. Cook Aromatics:

   • In the same pot, sauté chopped onion until softened and translucent (3–5 minutes).

   • Stir in minced garlic and cook for 1 minute.

   • Add tomato paste and cook for another 1–2 minutes, stirring to avoid burning.

5. Build the Sauce:

   • Sprinkle flour over the onion mixture and stir well to coat. Cook for 2 minutes to eliminate the raw flour taste.

   • Slowly pour in the reserved wine marinade while stirring constantly. Add chicken stock and stir until the sauce thickens slightly.

6. Simmer:

   • Return the chicken pieces and cooked bacon to the pot. Add the bouquet garni. Bring to a simmer, then reduce heat to low. Cover and cook gently for 1.5–2 hours, stirring occasionally.

7. Prepare the Vegetables:

   • About 30 minutes before serving, add the pearl onions and mushrooms to the pot. Cook until tender and infused with the sauce.

8. Serve:

   • Discard the bouquet garni. Adjust seasoning with salt and pepper if needed.

   • Garnish with freshly chopped parsley and serve hot with mashed potatoes, crusty French bread, or buttered noodles.