Coq au Vin

Instructions

1. 1
   Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. 2
   Brown the bacon pieces until crispy, then remove and set aside.
3. 3
   Season chicken pieces with salt and pepper, then brown them in batches in the bacon fat, about 4 minutes per side. Remove and set aside.
4. 4
   In the same pot, sauté the pearl onions and carrots until lightly golden, about 5 minutes.
5. 5
   Add minced garlic and tomato paste, stirring constantly for 1 minute.
6. 6
   Pour in the red wine, scraping the bottom of the pot to deglaze.
7. 7
   Return the chicken and bacon to the pot, add bay leaves, thyme, and chicken stock.
8. 8
   Bring to a simmer, then reduce heat to low. Cover and braise for 45-50 minutes.
9. 9
   Add the mushrooms and continue cooking for another 15 minutes until chicken is tender.
10. 10
    Taste and adjust seasoning with salt and pepper.
11. 11
    Serve hot in bowls with crusty bread or over egg noodles.