Coq au vin

Ingredients

• 6 oz Bacon -- substitute: Pancetta
• 2 lbs, bone-in and skin-on Chicken Thigh -- substitute: Whole Chicken
• to taste Salt
• to taste Black Pepper
• 1 medium Onion -- substitute: Shallot
• 4 cloves Garlic
• 2 tablespoons All-Purpose Flour
• 1 bottle (750 ml), full-bodied dry red Red Wine -- substitute: Balsamic Vinegar, Beef Broth, Tomato Paste
• 1 cup Chicken Broth -- substitute: Vegetable Broth
• 1 tablespoon Tomato Paste
• 1 Bay Leaf
• 3–4 sprigs Fresh Thyme -- substitute: Rosemary, Sage
• 1 lb Pearl Onions -- substitute: Onion, Shallot
• 1 lb Crimini Mushrooms

Steps

1. Cut the bacon into 1-inch pieces and cook in a large heavy pot or Dutch oven over medium heat until the fat renders and the pieces are crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.

   5 min — bacon is golden and crispy, fat is pooled in the bottom

2. Pat the chicken thighs dry with paper towels and season generously with salt and black pepper. Working in batches to avoid crowding, sear the chicken skin-side down in the bacon fat over medium-high heat until golden brown, about 4 minutes per side. Transfer to a plate.

   10 min — skin is deep golden brown and releases easily from the pan

3. Dice the onion and mince the garlic. Add both to the pot and cook over medium heat, stirring occasionally, until softened and fragrant, about 3 minutes.

   3 min — onion is translucent and garlic is fragrant

4. Sprinkle the flour over the onion and garlic, stir well to coat, and cook for 1 minute to remove the raw flour taste.

   1 min — flour is absorbed into the fat and no raw flour smell remains

5. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Add the chicken broth, tomato paste, bay leaf, thyme, and the reserved bacon. Return the chicken thighs to the pot, skin-side up, nestling them into the liquid.

   2 min — liquid comes about halfway up the chicken, browned bits are dissolved

6. Bring to a simmer, then cover and transfer to a 325°F oven. Braise for 45 minutes.

   45 min — chicken is tender when pierced with a fork, juices run clear

7. While the chicken braises, peel the pearl onions (blanch briefly in boiling water first to loosen skins, if desired). Trim the mushroom stems and halve or quarter any large ones.

   10 min — pearl onions are peeled and mushrooms are cut to similar size

8. After 45 minutes, remove the pot from the oven and stir in the pearl onions and mushrooms. Return to the oven, uncovered, and braise for another 20 minutes until the vegetables are tender.

   20 min — pearl onions are fork-tender and mushrooms have released their liquid

9. Remove the pot from the oven. Discard the bay leaf and thyme sprigs. Taste and adjust seasoning with salt and black pepper. If the sauce is too thin, simmer on the stovetop over medium heat for 5–10 minutes to reduce and thicken slightly.

   5 min — sauce coats the back of a spoon lightly, flavors are balanced

Plating ideas

• Ladle the chicken and vegetables into a wide shallow bowl, arranging the thighs skin-side up with the pearl onions and mushrooms around them, and pour the glossy sauce over. Garnish with fresh thyme and minced parsley. — The skin-side-up presentation shows off the golden skin and makes the dish look restaurant-quality
• Serve in the Dutch oven at the table for a rustic, family-style presentation, with crusty bread alongside for soaking up the sauce. — This is the traditional French bistro way and keeps the dish warm throughout the meal
• Pair with egg noodles, buttered mashed potatoes, or crusty bread to soak up the rich wine sauce. — The starch is essential—it's how you capture every drop of the sauce