Ingredients

• 4 pound whole chicken, cut into 8 pieces
• 6 ounce bacon or lardons, cubed
• 2 cup pearl onions, peeled
• 8 ounce mushrooms, halved
• 3 carrots, cut into 2-inch pieces
• 3 clove garlic, minced
• 3 cup dry red wine
• 2 cup chicken stock
• 2 tablespoon tomato paste
• 2 bay leaves
• 3 sprig fresh thyme
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoon olive oil
• 2 tablespoon unsalted butter
• 2 tablespoon all-purpose flour
• 1 tablespoon fresh parsley, chopped

Steps

1. Pat the chicken pieces dry with paper towels and season with salt and pepper.
2. In a large heavy-bottomed Dutch oven or braising pot, cook the lardons over medium heat until they render their fat and become crispy, about 8 minutes.
3. Remove the lardons with a slotted spoon and set aside, leaving about 2 tablespoons of fat in the pot.
4. Increase heat to medium-high. Working in batches to avoid crowding, brown the chicken pieces on both sides, about 4 minutes per side, then transfer to a plate.
5. Add the olive oil and butter to the pot. Add the pearl onions and sauté until lightly golden, about 4 minutes, then remove and set aside.
6. Add the carrots and mushrooms to the pot and cook for 5 minutes until they begin to color, then remove and set aside.
7. Add the minced garlic to the pot and cook for 1 minute until fragrant.
8. Sprinkle the flour over the garlic and stir constantly for 2 minutes to create a roux.
9. Pour the red wine into the pot, scraping up any browned bits from the bottom with a wooden spoon.
10. Stir in the tomato paste, chicken stock, bay leaves, and thyme sprigs until combined.
11. Return the chicken pieces to the pot along with the reserved lardons, pearl onions, carrots, and mushrooms.
12. Bring the mixture to a simmer, then cover the pot and reduce heat to low.
13. Braise for 60-75 minutes, until the chicken is fork-tender and the sauce has thickened.
14. Remove and discard the bay leaves and thyme sprigs.
15. Taste the sauce and adjust seasoning with salt and pepper as needed.
16. Ladle the coq au vin into serving bowls, garnish with fresh parsley, and serve hot.