Le coq au vin

Instructions

1. Marinate the chicken pieces in red wine with thyme and bay leaf for at least 4 hours or overnight in the refrigerator.
2. Remove chicken from marinade, pat dry, and reserve the marinade.
3. In a large pot, cook bacon lardons over medium heat until crispy. Remove and set aside.
4. In the same pot, add butter and olive oil. Brown the chicken pieces on all sides. Remove and set aside.
5. Add pearl onions, carrot, and mushrooms to the pot. Sauté until lightly browned.
6. Add minced garlic and cook for another minute.
7. Sprinkle flour over the vegetables and stir to coat.
8. Return chicken and bacon to the pot. Pour in reserved marinade and chicken stock.
9. Bring to a simmer, cover, and cook for 1.5 hours or until chicken is tender.
10. Season with salt and pepper to taste before serving.

Prep

• Marinate chicken in red wine with thyme and bay leaf for at least 4 hours or overnight.