Coq Au vin

Instructions

1. Marinate the chicken pieces in red wine, thyme, bay leaves, and garlic for at least 4 hours or overnight in the refrigerator.
2. Remove the chicken from the marinade and pat dry. Reserve the marinade.
3. In a large Dutch oven, heat olive oil and butter over medium heat. Add bacon and cook until crispy. Remove and set aside.
4. In the same pot, brown the chicken pieces on all sides. Remove and set aside.
5. Add pearl onions and carrots to the pot, cooking until lightly browned. Stir in flour and cook for 1 minute.
6. Pour in the reserved marinade and chicken stock, scraping up any browned bits from the bottom of the pot.
7. Return the chicken and bacon to the pot. Bring to a simmer, cover, and cook on low heat for 1.5 hours.
8. In a separate pan, sauté mushrooms in a little butter until golden brown. Add to the pot in the last 30 minutes of cooking.
9. Season with salt and pepper to taste. Remove thyme and bay leaves before serving.

Prep

• Marinate chicken in red wine, thyme, bay leaves, and garlic for at least 4 hours or overnight.