Coq au Vin

Course Main Dishes Total Time Under 4h

Ingredients in this Recipe

1 bay leaf
1 carrot, chopped into ½ inch pieces
1 cup chicken stock, homemade or store bought
1 large yellow onion (about 8 ounces), chopped into ½ inch pieces
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 tablespoon tomato paste
10 ounces pearl onions (about 24 ¾ inch onions, frozen pearl onions, not thawed, may be substituted)
2 garlic cloves, peeled and smashed
2 tablespoons chopped flat leaf parsley
2 tablespoons cognac or other good brandy
3 tablespoons unsalted butter
All purpose flour for dredging (about ½ cup)
Coarse salt and freshly ground black pepper
One 4 ½ to 5 pound chicken, cut into 8 pieces, wing tips, back, neck and giblets reserved
One 750 ml bottle dry, fruity red wine
¼ pound slab bacon, rind removed, cut into ½ inch dice
¾ pound cremini mushrooms, quartered

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