Ingredients

• 1 chicken, cut into 8 pieces
• 6 ounce bacon, cut into 1/2-inch pieces
• 2 cup pearl onions, peeled
• 8 ounce mushrooms, halved
• 2 carrots, cut into 2-inch pieces
• 3 tablespoon all-purpose flour
• 3 cup dry red wine
• 2 cup beef broth
• 2 tablespoon tomato paste
• 4 clove garlic, minced
• 2 bay leaves
• 1 teaspoon thyme, fresh leaves
• 1 teaspoon rosemary, fresh leaves
• 1 salt and black pepper
• 2 tablespoon butter
• 1 tablespoon cornstarch

Steps

1. Pat the chicken pieces dry with paper towels and season generously with salt and pepper on both sides.
2. In a large, heavy-bottomed Dutch oven or pot, cook the bacon pieces over medium heat for 5 minutes until the fat renders and the bacon is lightly browned.
3. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot, and set aside on a plate.
4. Increase heat to medium-high, and working in batches if necessary, brown the chicken pieces in the bacon fat for 4 to 5 minutes per side until golden brown; transfer to a plate.
5. Remove all but 2 tablespoons of fat from the pot, then add the pearl onions and cook for 3 minutes, stirring occasionally.
6. Add the mushrooms and cook for 3 minutes until they begin to release their moisture.
7. Add the carrots and cook for 2 minutes, stirring frequently.
8. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to coat and cook off the raw flour taste.
9. Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
10. ⚠️ Pour in the red wine slowly while stirring, being careful of hot splatters, and continue stirring for 2 minutes to deglaze the pot and incorporate all browned bits from the bottom.
11. Stir in the beef broth, bay leaves, thyme, and rosemary, bringing the liquid to a simmer.
12. Return the browned chicken pieces and reserved bacon to the pot, nestling them into the liquid, and bring back to a simmer.
13. Reduce heat to low, cover partially with the lid, and simmer for 60 to 70 minutes until the chicken is tender and the flavors have melded.
14. Remove the bay leaves, thyme sprigs (if using fresh), and rosemary sprigs (if using fresh).
15. If you prefer a thicker sauce, mix the cornstarch with 1 tablespoon cold water to form a slurry, then stir it into the simmering sauce and cook for 2 minutes until thickened.
16. Taste and adjust seasoning with additional salt and pepper as needed.
17. Swirl in the butter to finish the sauce, stirring gently until melted and incorporated.
18. Ladle the coq au vin into shallow bowls, ensuring each serving has chicken, vegetables, and plenty of sauce, and serve immediately.

Nutrition