Coq au Vin (Coq au vin) — Burgundy Chicken Braised in Red Wine

• 4bone-in skin-on chicken thighs
• 4bone-in skin-on chicken drumsticks
• 2 tspfine sea salt
• 1 tspfreshly ground black pepper
• 170 gsmoked bacon lardons
• 1 tbspneutral oil
• 1yellow onion (finely chopped)
• 2carrots (cut into 1 cm rounds)
• 3 clovegarlic (minced)
• 1 tbsptomato paste
• 60 mlcognac
• 750 mldry red Burgundy wine (Pinot Noir is traditional)
• 250 mlchicken stock
• 4 sprigfresh thyme
• 1 leafbay leaf
• 4 sprigflat-leaf parsley
• 45 gunsalted butter
• 18pearl onions (peeled)
• 1 tspgranulated sugar
• 120 mlwater
• 340 gcremini mushrooms (quartered)
• 22 gall-purpose flour

Instructions

1. 1

   Pat the chicken pieces very dry with paper towels, then season them evenly with 1 1/2 teaspoons of the salt and 3/4 teaspoon of the black pepper. Let the chicken stand at room temperature for 20 minutes while you prepare the vegetables, because dry skin and tempered meat brown more evenly.

2. 2

   Place a large Dutch oven over medium heat and cook the bacon lardons for 8 to 10 minutes, stirring often, until the fat renders and the bacon is browned but not brittle. Transfer the bacon to a plate with a slotted spoon and leave the rendered fat in the pot.

3. 3

   Add the neutral oil to the bacon fat and raise the heat to medium-high. Brown the chicken in two batches for 5 to 6 minutes per side, starting skin-side down, then transfer the pieces to the plate with the bacon.

4. 4

   Reduce the heat to medium and add the chopped onion and carrots to the same pot. Cook for 6 minutes, scraping the browned bits gently, then add the garlic and tomato paste and cook for 1 minute until the paste darkens slightly.

5. 5

   Pour in the cognac and simmer for 1 minute, scraping the bottom of the pot to dissolve the caramelized juices. Add the red wine, chicken stock, thyme, bay leaf, parsley, browned bacon, and chicken pieces with any accumulated juices.

6. 6

   Bring the liquid to a gentle simmer, then reduce the heat to low and cover the pot with the lid slightly ajar. Cook for 70 to 80 minutes, turning the chicken once halfway through, until the meat is tender and beginning to pull away from the bone.

7. 7

   While the chicken braises, melt 15 g of the butter in a small saucepan over medium heat. Add the pearl onions, sugar, water, 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper, then cover and simmer for 15 minutes before uncovering and cooking until the onions are glazed and the liquid has evaporated.

8. 8

   Melt another 15 g of the butter in a skillet over medium-high heat and add the mushrooms in a single layer. Cook for 8 to 10 minutes, stirring only after they begin to brown, until the mushrooms are golden and their moisture has evaporated.

9. 9

   When the chicken is tender, transfer it carefully to a warm platter and strain the braising liquid through a fine sieve into a clean saucepan. Discard the spent herbs and vegetables, then simmer the sauce for 10 to 15 minutes until it reduces to about 600 ml and tastes concentrated.

10. 10

    Mash the remaining 15 g butter with the flour to make a smooth beurre manié. Whisk small pieces of this paste into the simmering sauce and cook for 3 to 5 minutes, until the sauce lightly coats the back of a spoon and no raw flour taste remains.

11. 11

    Return the chicken, bacon, glazed pearl onions, and browned mushrooms to the sauce. Simmer gently for 5 minutes to reunite the flavors, then adjust with the remaining salt only if needed and serve hot.