Butter-Basted Coq au Vin with Pearl Onions

Ingredients

• 1 whole chicken, cut into 8 pieces
• 2 cups red wine, preferably Burgundy
• 1 cup cognac
• 2 cups chicken stock
• 2 tablespoons tomato paste
• 4 tablespoons unsalted butter
• 1 cup pearl onions, peeled
• 8 ounces mushrooms, sliced
• 2 tablespoons olive oil
• 1 cup all-purpose flour, sifted
• 4 slices bacon, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon thyme, dried
• 2 tablespoons parsley, fresh, chopped

Method

1. 01
   In a large Dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy. Remove bacon, leaving drippings in the pot.
2. 02
   Season chicken pieces with salt and pepper. Dredge in flour, shaking off excess. Brown chicken in batches in the bacon drippings and set aside.
3. 03
   Add butter to the pot, then add pearl onions and mushrooms. Cook until lightly browned, about 5 minutes. Add garlic and cook for another minute.
4. 04
   Pour in cognac and carefully ignite to flambé. Once flames subside, add red wine, chicken stock, and tomato paste. Stir well.
5. 05
   Return the chicken and bacon to the pot. Add thyme. Bring to a simmer, cover, and cook for 90 minutes, basting occasionally with the cooking liquid.
6. 06
   Remove the lid and simmer for an additional 15-20 minutes to allow the sauce to thicken. Adjust seasoning with salt and pepper to taste.
7. 07
   Garnish with freshly chopped parsley before serving.