Coq au Vin

Instructions

1. 1
   Heat olive oil in a large Dutch oven or heavy-bottomed pot. Brown the lardons until crispy, then remove and set aside.
2. 2
   In the same pot, brown the chicken pieces on all sides in batches. Remove and set aside.
3. 3
   Add the pearl onions and carrots, sauté for 5 minutes until lightly golden.
4. 4
   Add minced garlic and tomato paste, cook for 2 minutes, stirring constantly.
5. 5
   Pour in the red wine, scraping up any browned bits from the bottom of the pot.
6. 6
   Return the chicken and lardons to the pot. Add chicken stock, bay leaves, and thyme. Bring to a simmer.
7. 7
   Cover and braise in a preheated 325°F (160°C) oven for 45-50 minutes until chicken is tender.
8. 8
   While the chicken cooks, sauté the mushrooms separately in butter until golden. Set aside.
9. 9
   Remove the pot from the oven. Stir in the mushrooms and simmer on the stovetop for 10 more minutes.
10. 10
    Mix butter and flour together to form a paste (beurre manié). Whisk into the sauce to thicken, if desired.
11. 11
    Season with salt and pepper to taste. Remove bay leaves and thyme sprigs before serving.