Coq Au Vin

Ingredients:

1 (3-4 lb.) chicken, divided into 8 pieces

Kosher salt and freshly ground black pepper

2 Tbsp. avocado or safflower oil

4 oz. bacon, diced

1/2 lb. carrots, cut diagonally in 1” pieces

1 yellow onion, sliced

1 tsp. chopped garlic

1/4 c. Cognac

1/2 bottle dry red wine (Burgundy or pinot noir)

1 c. chicken stock or bone broth

10 sprigs fresh thyme

2 Tbsp. unsalted butter, room temperature, divided

1-1/2 Tbsp. all-purpose flour

1/2 lb. frozen pearl onions

1/2 lb. cremini mushrooms, sliced thick

Preparation:

Preheat oven to 250°F. Place chicken on paper towels and pat dry. Liberally sprinkle each side of chicken with salt and pepper. Heat oil in large Dutch oven. Add bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove bacon from pan and set aside. When bacon is removed, place chicken pieces in Dutch oven in a single layer batches and cook to brown (about 5 minutes), turning to brown evenly. Remove pieces of chicken to plate with bacon and continue to brown all pieces of chicken until done. Set aside. Add carrots, onions, 2 tsp. salt, and 1 tsp. pepper to pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until onions are lightly browned. Add garlic and cook for an additional minute. Add Cognac, bacon, chicken, and all juices from plate into the pot. Add wine, chicken stock, and thyme. Bring to a simmer. Cover pot with lid and place in oven for 30 to 40 minutes, until chicken is no longer pink. Remove from oven and place on stove top. Mash together 1 Tbsp. butter and flour and stir into stew. Add frozen onions. In medium sauté pan, add remaining 1 Tbsp. butter and cook mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to stew. Bring stew to a simmer and cook an additional 10 minutes. Season to taste and serve hot with egg noodles, mashed potatoes, or other side.