Ingredients:
1 whole chicken, cut into pieces (about 3-4 pounds)
2 cups red wine (such as Burgundy, Pinot Noir, or Merlot)
2 tablespoons cognac (optional)
4 slices of bacon, chopped
20-25 small pearl onions, peeled
2-3 garlic cloves, minced
2 cups button mushrooms, cleaned and halved
2 tablespoons all-purpose flour
2 cups chicken broth
2 tablespoons tomato paste
2-3 sprigs of fresh thyme
2 bay leaves
Salt and pepper to taste
Chopped fresh parsley for garnish
Instructions:
Marinate the chicken: In a large bowl, combine the chicken pieces with the red wine and cognac (if using). Cover and let it marinate in the refrigerator for at least 4 hours or overnight. This step helps infuse the chicken with the wine flavors.
Remove the chicken from the marinade and pat it dry with paper towels. Keep the marinade aside for later use.
In a large, heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set it aside.
In the same pot with the bacon fat, brown the chicken pieces on all sides until they develop a golden-brown color. Work in batches to avoid overcrowding the pot. Remove the chicken from the pot and set it aside.
In the same pot, add the pearl onions and cook until they caramelize and turn golden brown. Then, add the minced garlic and cook for an additional minute or until fragrant.
Add the halved mushrooms to the pot and cook them until they are slightly browned and tender.
Sprinkle the flour over the onions and mushrooms and stir well to coat everything. Cook for a couple of minutes to remove the raw taste of the flour.
Return the bacon and chicken to the pot, along with any accumulated juices.
Pour in the reserved marinade, chicken broth, and tomato paste. Stir well to combine all the ingredients.
Tie the thyme sprigs and bay leaves together with kitchen twine (creating a bouquet garni) and add it to the pot.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 1.5 to 2 hours or until the chicken is tender and fully cooked.
Once the chicken is done, remove it from the pot and transfer it to a serving dish. Keep it warm.
Increase the heat to medium-high and let the sauce in the pot simmer and reduce for about 10 minutes until it thickens slightly.
Season the sauce with salt and pepper to taste.
Pour the sauce over the chicken in the serving dish.
Garnish with chopped fresh parsley and serve hot, accompanied by crusty bread or boiled potatoes.
Coq au Vin is a delightful French dish that pairs beautifully with a side of your choice. Enjoy your meal!