Coq au Vin is a traditional French stew where chicken is slowly braised in red wine and garnished with mushrooms and pearl onions. Nourishing and comforting, it is easy enough to serve to your family on a cold night, but also so rich and decadent that it will definitely impress friends at a dinner party.
INGREDIENTS
4 bone-in, skin-on chicken thighs
4 chicken drumsticks
Salt and freshly ground black pepper, to taste
2 ½ tablespoons vegetable oil
4 ounces lardons or slab bacon, diced
1 large yellow onion, chopped
2 large carrots, peeled and cut diagonally in 1-inch pieces
4 cloves garlic, minced
1 tablespoons tomato paste
1 tablespoon all-purpose flour
1 bottle (750ml) red wine, preferably a Burgundy or Pinot Noir
1 bay leaf
5 sprigs fresh thyme, tied with kitchen twine
3 cups chicken stock, homemade or store-bought
4 tablespoons unsalted butter
8 ounces peeled pearl onions, (see notes)
8 ounces cremini mushrooms, sliced
Beurre manié: 1 tablespoon flour and 1 tablespoon softened butter, optional
⅓ cup chopped parsley
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