Coq au Vin

Instructions

1. 1
   Brown the bacon lardons in a large Dutch oven, then set aside.
2. 2
   Season chicken pieces and brown them in the bacon fat until golden on all sides. Set aside.
3. 3
   Sauté the pearl onions and mushrooms in butter until lightly browned.
4. 4
   Add garlic and cook for one minute, then stir in flour and tomato paste.
5. 5
   Pour in the red wine and chicken stock, scraping up any browned bits from the bottom.
6. 6
   Return the chicken and bacon to the pot, add thyme and bay leaves.
7. 7
   Cover and simmer on low heat for 60-75 minutes until chicken is tender.
8. 8
   Remove bay leaves and thyme, adjust seasoning, and serve hot.