Coq Au Vin

Ingredients

• 1 tbsp neutral oil
• 6 ounces slab bacon – cut into 0.25-inch lardons
• 4 pounds chicken, bone-in skin-on legs and thighs – patted dry
• 2 medium carrots – cut into 0.5-inch pieces
• 1 medium yellow onion – chopped
• 4 garlic cloves – smashed
• 2 tbsp brandy (cognac)
• 3 cups dry red wine
• 1 cup chicken stock
• 4 thyme sprigs
• 2 bay leaves
• 12 ounces cremini mushrooms – quartered
• 12 ounces pearl onions – peeled
• 1 tbsp unsalted butter – for sautéing mushrooms and onions
• 2 tbsp unsalted butter – softened (for beurre manié)
• 2 tbsp all-purpose flour – for beurre manié
• 2 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• flat-leaf parsley – chopped (for garnish)

Instructions

1. Prep the vegetables and aromatics: cut the bacon into 0.25-inch lardons, quarter the mushrooms, peel the pearl onions, chop the yellow onion, cut the carrots into 0.5-inch pieces, and smash the garlic; pat the chicken pieces dry.
2. Set a large Dutch oven over medium heat with the neutral oil; add the bacon and cook, stirring, until the fat renders and the lardons are browned and crisp, 6–8 minutes. Transfer the bacon to a bowl, leaving the fat in the pot.
3. Increase heat to medium-high and brown the chicken in batches, skin side down first, until deep golden on both sides, 8–10 minutes per batch; transfer to a plate.
4. Add the chopped yellow onion and carrots to the pot and cook, stirring, until softened and lightly browned, 5–7 minutes; add the smashed garlic and cook until fragrant, 30 seconds.
5. Pour in the brandy, scraping up browned bits; if desired, carefully ignite with a long match to flambé and let the flames subside, then reduce until nearly evaporated, 1–2 minutes.
6. Return the bacon and chicken to the pot. Add the dry red wine and chicken stock, then nestle in the thyme sprigs and bay leaves. Bring to a gentle simmer, cover, and cook until the chicken is very tender (thigh meat registers about 175°F and releases easily from the bone), 45–60 minutes.
7. While the stew simmers, heat a skillet over medium-high; add 1 tbsp unsalted butter, then the cremini mushrooms and pearl onions. Cook, stirring occasionally, until the mushrooms are browned and the onions are tender with a little color, 8–10 minutes; set aside.
8. In a small bowl, mash together 2 tbsp softened unsalted butter with the all-purpose flour to form a smooth beurre manié.
9. When the chicken is tender, transfer the pieces to a warm plate and tent loosely. Discard the thyme sprigs and bay leaves. Skim excess fat from the surface, then simmer the sauce uncovered until slightly reduced and lightly syrupy, 10–15 minutes.
10. Whisk the beurre manié into the simmering sauce and cook, stirring, until the sauce is glossy and thick enough to coat the back of a spoon, 3–5 minutes.
11. Return the chicken, mushrooms, and pearl onions to the pot and simmer gently to rewarm and marry flavors, 5 minutes. Season the sauce with the kosher salt and black pepper.
12. Serve hot, spooning sauce over each portion and finishing with flat-leaf parsley (chopped).