Coq au Vin

Instructions

1. 1
   In a large heavy pot, sauté the bacon lardons over medium heat until crispy, then remove and set aside.
2. 2
   Season the chicken thighs with salt and pepper. Brown them in the bacon fat on both sides, about 5 minutes per side. Remove and set aside.
3. 3
   In the same pot, sauté the pearl onions and carrots until lightly golden, then add the minced garlic and tomato paste, stirring for 1 minute.
4. 4
   Deglaze the pot with red wine, scraping up the browned bits. Let it simmer for 3 minutes.
5. 5
   Return the chicken and bacon to the pot. Add the chicken stock, bay leaves, and thyme sprigs.
6. 6
   Cover and braise in a preheated 325°F (160°C) oven for 60 minutes.
7. 7
   Meanwhile, sauté the mushrooms in a separate pan with a little oil until golden. After 60 minutes, add the mushrooms to the pot.
8. 8
   Continue braising uncovered for another 15-20 minutes until the chicken is very tender and the sauce has thickened slightly.
9. 9
   Remove bay leaves and thyme sprigs. Taste and adjust seasoning as needed.
10. 10
    Serve hot with crusty bread, mashed potatoes, or egg noodles.