Butter-Basted Coq au Vin with Rosemary and Garlic

Ingredients

• 4 pounds chicken, cut into serving pieces
• 1 bottle red wine, preferably Burgundy
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 sprigs rosemary
• 1 cup chicken stock, homemade or low-sodium
• 1 pound mushrooms, quartered
• 2 cups pearl onions, peeled
• 2 tablespoons flour, sifted
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a large bowl, combine the chicken pieces with the red wine. Cover and marinate in the refrigerator for at least 1 hour.
2. 02
   Remove the chicken from the marinade and pat dry with paper towels. Reserve the marinade.
3. 03
   In a heavy-bottomed pot, heat the olive oil over medium-high heat. Add the butter and allow it to melt and foam.
4. 04
   Season the chicken with salt and pepper. Brown the chicken pieces in batches until golden on all sides. Remove and set aside.
5. 05
   In the same pot, add the garlic, rosemary, mushrooms, and pearl onions. Cook until the onions are tender.
6. 06
   Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste.
7. 07
   Slowly pour in the reserved marinade and chicken stock, stirring constantly to create a smooth sauce.
8. 08
   Return the chicken to the pot, ensuring it's submerged in the liquid. Bring to a simmer.
9. 09
   Cover and cook on low heat for 1 1/2 hours, occasionally basting the chicken with the sauce.
10. 10
    Adjust seasoning with salt and pepper to taste before serving.