Name: Coq au Vin
Total time: 1 h
Cuisine: French
Ingredients: 6 Chicken thighs, dark meat recommended; 2 cup Red wine, or 500 ml; 4 Bay leaves; 2 sprig Rosemary; 5 sprig Thyme; Kosher salt, to taste; Black pepper, to taste; 8 oz White pearl onions, peeled, or 250 g; 4 oz Double smoked bacon, lardons, or 125 g; 1 Onion, peeled and diced; 1 Carrot, peeled and cut into thick half moon slices; 8 oz Cremini mushrooms, sliced, or 250 g; 3 clove Garlic, peeled and smashed; 1 tbsp Tomato paste, Mutti, or 15 ml; 2 tbsp Unsalted butter, or 30 g; 4 tbsp AP flour, or 30 g; 2 cup Chicken stock, or 500 ml; 1 bunch Chives, sliced thin

Method

9 steps. Tap one to mark it done.

Place the chicken thighs in a bowl with the red wine, bay leaves, rosemary, and thyme, and let them marinate in the refrigerator, preferably overnight or for a minimum of a few hours.
Take the chicken thighs out of the liquid, drying them thoroughly with paper towels while keeping the marinade and herbs for later. Apply a liberal amount of kosher salt and black pepper to the meat.
Set a deep, spacious pan or Dutch oven over medium heat and fry the double smoked bacon lardons until they are crisp and their fat has liquefied. Use a slotted spoon to transfer the bacon to a plate, keeping the grease in the pot.
Adjust the burner to medium-high heat and brown the chicken thighs thoroughly on both sides in the rendered bacon fat, then transfer them to a plate.
Toss the white pearl onions, diced onion, and carrot into the same pot, cooking them until they soften and take on a bit of color. Mix in the cremini mushrooms and smashed garlic, continuing to cook for 3 to 5 minutes.
Incorporate the tomato paste and let it cook for 1 minute. Melt the unsalted butter into the mixture, then dust the vegetables with the AP flour, stirring continuously for 1 to 2 minutes to eliminate the raw taste.
Gradually pour the chicken stock and the saved red wine marinade, including the herbs, into the pot, while deglazing the bottom by scraping up any stuck caramelized bits.
Put the chicken thighs and bacon back into the liquid so they are partly covered. Bring the mixture to a boil, then lower the heat to a gentle simmer, cover the pot, and cook for 40 minutes until the meat is fully tender.
Remove and discard the bay leaves, rosemary, and thyme. Top the dish with the chives and present it hot, preferably on top of a garlic pomme purée.