Coq au Vin

Instructions

1. 1
   Heat olive oil in a large Dutch oven over medium-high heat. Brown the lardons until crispy, remove and set aside.
2. 2
   In the same pot, brown the chicken pieces on all sides, season with salt and pepper. Remove and set aside.
3. 3
   Sauté the pearl onions and garlic until fragrant, about 2 minutes.
4. 4
   Stir in the tomato paste and cook for 1 minute.
5. 5
   Pour in the red wine, scraping up any browned bits from the bottom of the pot.
6. 6
   Return the chicken to the pot, add the stock, bay leaves, and thyme. Bring to a simmer.
7. 7
   Cover and braise in the oven at 160°C (320°F) for 60 minutes.
8. 8
   Add the mushrooms and lardons, continue braising for 20 minutes until the chicken is tender.
9. 9
   Taste and adjust seasoning. Serve hot with crusty bread or potatoes.