Coq Au Vin
Makes 6 servings 2 tablespoons olive oil 4 ounces bacon or pancetta, diced 1 chicken (3 to 4 pounds), cut into eighths Kosher salt and freshly ground black pepper 8 ounces baby carrots, cut in half 1 yellow onion, sliced 1 teaspoon chopped garlic 1⁄4 cup cognac or brandy 1 1⁄2 cups dry red wine such as Burgundy 1 cup chicken stock 10 fresh thyme sprigs
2 1⁄2 tablespoons butter, room temperature (divided)
1 1⁄2 tablespoons flour 6 ounces fresh pearl onions
1 pound white button mushrooms, quartered
Heat olive oil in a large Dutch oven. Add bacon and cook over medium heat 8 to 10 minutes, until lightly browned. Remove bacon to a plate with a slotted spoon.
Meanwhile, lay chicken out on paper towels and pat dry. Liberally sprinkle chicken on both sides with salt and pepper. When bacon is removed, brown chicken pieces in batches in a single layer about 5 minutes, turning to brown evenly halfway through. Remove chicken to the plate with the bacon and continue to brown until all chicken pieces are done.
Preheat oven to 250 degrees.
To the Dutch oven, add the carrots, sliced onion, 1 teaspoon salt and 1 teaspoon pepper to pan and cook over medium heat 10 to 12 minutes, stirring occasionally, until onions are lightly browned. Add garlic and cook 1 more minute. Add Cognac or brandy and put bacon, chicken and any juices that collected on the plate into the pot. Add wine, chicken stock and thyme and bring to a simmer. Cover pot with a tight-fitting lid and place in preheated oven 30 to 40 minutes, until chicken is just not pink. Remove from oven and place on top of stove.
Mash 1 tablespoon of butter and the flour together and stir into the stew. In a large sauté pan, add remaining 1 1⁄2 tablespoons butter and cook the pearl onions over medium-low heat 5 to 10 minutes, until browned. Add to stew. Bring the stew to a simmer and cook another 10 minutes. Season to taste with salt and pepper. Serve hot.