Coq au Vin

Ingredients

• 1chicken — cut into 8 pieces
• 150 gthick-cut bacon or lardons
• 750 mldry red Burgundy
• 250 gpearl onions
• 250 gbutton mushrooms
• 2 tbspflour
• 2 tbspbutter
• 2 tbspbrandy — optional
• 2 sprigsthyme
• 1bay leaf
• to tastefine salt and black pepper

Method

1. Begin by cutting the chicken into 8 pieces: two legs, two thighs, two wings, and two breasts. Pat each piece dry with paper towels to ensure a good sear, then season generously with fine salt and black pepper. In a large, heavy-bottomed Dutch oven, heat 2 tablespoons of butter over medium-high heat. Once the butter is foaming, add the chicken pieces skin-side down, working in batches if necessary, and brown them until the skin is golden and crisp, about 5-7 minutes per side. Remove the chicken and set aside.
2. In the same pot, add 150 g of thick-cut bacon or lardons. Cook over medium heat until the bacon is browned and has rendered its fat, about 5 minutes. Add 250 g of pearl onions to the pot, stirring occasionally until they are slightly caramelized and tender, about 5 minutes. Then, add 250 g of button mushrooms, cooking until they release their moisture and take on a golden hue, another 5 minutes.
3. Sprinkle 2 tablespoons of flour over the vegetables and bacon in the pot, stirring continuously to form a roux. Cook for about 2 minutes until the flour loses its raw smell and takes on a light brown color. Carefully pour in 2 tablespoons of brandy, allowing it to deglaze the pot and lift any flavorful bits stuck to the bottom. Stir well to combine.
4. Return the browned chicken pieces to the pot, nestling them among the vegetables. Pour in 750 ml of dry red Burgundy wine, ensuring the chicken is mostly submerged. Add 2 sprigs of thyme and 1 bay leaf, then bring the mixture to a gentle simmer. Cover the pot with a lid, reduce the heat to low, and let it cook for about 45 minutes, or until the chicken is tender and the flavors meld together.
5. Once the chicken is cooked through and the sauce has thickened slightly, remove the lid. Taste the sauce and adjust seasoning with more salt and pepper if needed. Allow the dish to simmer uncovered for an additional 10 minutes to concentrate the flavors. Discard the thyme sprigs and bay leaf before serving.
6. Finish the Coq au Vin by arranging the chicken pieces on a serving platter. Spoon the rich sauce, along with the bacon, onions, and mushrooms, over the top. Let the dish rest for a few minutes to allow the juices to settle back into the meat. Serve hot, inviting the aroma to bring everyone to the table.