Coq au Vin

Instructions

1. 1
   Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the lardons until crispy, remove and set aside.
2. 2
   Season the chicken pieces with salt and pepper. Brown them in the same pot with the lardon fat until golden on all sides, about 10 minutes. Remove and set aside.
3. 3
   Sauté the pearl onions and carrots in the pot for 5 minutes until lightly golden.
4. 4
   Add minced garlic and tomato paste, stirring constantly for 2 minutes until fragrant.
5. 5
   Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
6. 6
   Return the chicken and lardons to the pot. Add chicken stock, bay leaves, and thyme sprigs.
7. 7
   Bring to a simmer, then cover and reduce heat to low. Braise for 45 minutes.
8. 8
   Add the mushrooms and continue cooking for another 20 minutes until the chicken is very tender.
9. 9
   Remove from heat, season with salt and pepper to taste. Discard bay leaves and thyme sprigs.
10. 10
    Serve hot with crusty bread, boiled potatoes, or egg noodles.