Coq au Vin with Lardons, Mushrooms and Pearl Onions

What you need

• 1.6 kg (3 1/2 lb) chicken thighs and drumsticks, bone in, skin on
• 1 1/2 tsp salt, plus more to taste
• 1 tsp black pepper, freshly ground
• 1 tbsp olive oil
• 150 g (5 oz) smoked bacon, thick-cut, in short strips
• 1 onion, finely chopped
• 2 carrots, cut into 2 cm chunks
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 2 tbsp all-purpose flour
• 60 ml (1/4 cup) brandy
• 750 ml (3 cups) dry red wine, such as Burgundy or Pinot Noir
• 250 ml (1 cup) chicken stock
• 4 sprigs thyme
• 2 bay leaves
• 30 g (2 tbsp) butter
• 250 g (9 oz) button mushrooms, quartered
• 250 g (9 oz) pearl onions, peeled
• 2 tbsp parsley, chopped, for serving

Method

Restated from the original video

1. 1

   Pat the chicken dry with paper towels and season it all over with the salt and pepper.

2. 2

   Heat the oven to 160 °C (325 °F).

3. 3

   Warm the olive oil in a large flameproof casserole over medium heat. Add the bacon and cook until crisp and the fat has rendered, 6-8 min. Lift it out with a slotted spoon.

4. 4

   Raise the heat to medium-high. Brown the chicken skin side down in batches until deep golden, 5-6 min, then turn and color the other side for 3 min. Set aside on a plate.

5. 5

   Pour off all but 2 tbsp of fat. Add the chopped onion and carrots and cook, stirring, until the onion softens and colors lightly, 5-7 min.

6. 6

   Stir in the garlic and tomato paste for 1 min, then add the flour and stir for another minute.

7. 7

   Add the brandy and let it bubble almost away while scraping up the browned bits, about 1 min.

8. 8

   Pour in the wine and stock, drop in the thyme and bay leaves, and bring to a simmer.

9. 9

   Return the chicken skin side up with its juices and half the bacon. Cover and braise in the oven until the meat is tender and reads 74 °C (165 °F) in the thickest part, 50-60 min.

10. 10

    Meanwhile, melt the butter in a frying pan over medium-high heat. Fry the mushrooms until browned and dry, 8-10 min, then tip them onto a plate.

11. 11

    Brown the pearl onions in the same pan, shaking it often, 5 min.

12. 12

    Set the casserole on the stove and fish out the thyme stalks and bay leaves.

13. 13

    Add the mushrooms, pearl onions and remaining bacon. Simmer uncovered until the onions are tender and the sauce coats a spoon, 10-15 min.

14. 14

    Taste and add more salt and pepper if needed. Scatter with parsley and serve.

Imported from savorthebest.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.