Name: Coq au Vin
Total time: 2 h 10 min
Cuisine: French
Ingredients: 3 tbsp Olive oil, divided; 4 oz Pancetta, diced (or bacon); 8 Bone-in, skin-on chicken thighs, about 4 lbs (1.8 kg), trimmed of excess skin; Salt, for seasoning; Freshly ground black pepper, for seasoning; 1 Yellow onion, large, roughly chopped; 4 clove Garlic, roughly chopped; 1/4 cup Cognac; 2 1/2 cup Red wine, preferably Burgundy or Pinot Noir; 2 1/2 cup Chicken broth; 1 1/2 tbsp Tomato paste; 2 tsp Balsamic vinegar; 1 1/2 tsp Sugar; 1 tbsp Fresh thyme leaves, or 1 teaspoon dried; 1 Bay leaf; 3 Carrots, large, peeled and cut into 1/2-inch (13-mm) chunks on the bias; 8 oz Cremini mushrooms, sliced; 4 tbsp Unsalted butter, softened; 4 tbsp All-purpose flour

Method

11 steps. Tap one to mark it done.

Set a large 5-quart (4.8-L) Dutch oven or heavy-bottomed pot over medium heat and warm 1 tablespoon of the oil. Fry the pancetta for 5 to 8 minutes until its fat renders and the meat turns crispy. Lift out the cooked pancetta with a slotted spoon, setting it on a plate lined with paper towels while leaving the liquid fat in the pot.
Sprinkle 2 teaspoons salt and 1/2 teaspoon pepper all over the chicken pieces. Adjust the stove to medium-high heat and sear half of the thighs in one layer with the skin side down for roughly 5 minutes, until crispy and golden (do not flip to brown the other side). Move these to a plate, sear the second batch of chicken, then discard all but approximately 2 tablespoons of the remaining fat.
Place the pot back over medium-low heat. Toss in the yellow onion and sauté, stirring now and then, for 3 to 5 minutes until soft and beginning to color. Mix in the garlic and cook while stirring continuously for about 1 minute more until it smells fragrant.
Pour in the Cognac, using a spoon to scrape up any browned bits stuck to the bottom of the pot, and simmer until all the liquid boils away.
Pour in the red wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and 1/2 teaspoon salt, stirring to combine. Raise the heat to bring the mixture to a boil, then adjust to medium heat and let it bubble gently, without a lid, for 15 minutes.
Put the chicken pieces and their resting juices back into the pot, then add the carrots. Bring the liquid to a simmer, place the lid on, and cook on low heat for 30 minutes, or until both the chicken and carrots are fully tender.
As the chicken simmers, warm the other 2 tablespoons of olive oil in a large skillet over medium heat. Stir in the cremini mushrooms and 1/4 teaspoon salt, cooking and stirring often for about 5 minutes until they are golden brown. Remove from the heat.
Combine the softened butter and flour in a small bowl, mashing them with a fork to form a uniform paste.
Use a slotted spoon to lift the cooked chicken onto a clean plate. Turn the burner under the Dutch oven up to medium and whisk in three-fourths of the butter-flour paste. Let the sauce boil gently for 5 to 7 minutes until it thickens, whisking in the rest of the paste if you prefer a heavier sauce. Remove and throw away the bay leaf.
Peel the skin from the chicken meat and throw it away. Slide the chicken and any collected juices back into the pot, cooking at a simmer without a lid for around 10 minutes.
Right before plating, fold in the cooked mushrooms and crispy pancetta. Taste the stew, add extra seasoning if needed, and serve.