Coq au Vin

Instructions

1. 1
   Heat olive oil in a large Dutch oven and brown the bacon pieces until crispy. Remove and set aside.
2. 2
   In the same pot, season chicken pieces with salt and pepper, then brown on all sides. Remove and set aside.
3. 3
   Add diced onions and garlic to the pot, sauté until softened. Stir in tomato paste and cook for 2 minutes.
4. 4
   Pour in the burgundy wine, scraping up any browned bits from the bottom of the pot.
5. 5
   Return chicken and bacon to the pot. Add chicken stock, carrots, bay leaves, and thyme.
6. 6
   Bring to a simmer, cover, and braise in a preheated 160°C oven for 1 hour.
7. 7
   Add mushrooms and pearl onions, then continue braising for another 30 minutes until chicken is tender.
8. 8
   Season with salt and pepper to taste. Serve hot with crusty bread or egg noodles.