Butter-Bathed Coq au Vin with Herbaceous Mushrooms

Ingredients

• 3 tablespoons unsalted butter
• 1 cup olive oil
• 4 pounds chicken pieces, bone-in, skin-on
• 2 cups red wine, Burgundy or Pinot Noir
• 2 cups chicken stock, low-sodium
• 1 cup cognac
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 2 cups button mushrooms, quartered
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon thyme, fresh, chopped
• 1 teaspoon rosemary, fresh, chopped

Method

1. 01
   In a large Dutch oven, heat the butter and olive oil over medium-high heat until the butter is melted and begins to foam.
2. 02
   Season the chicken pieces with salt and pepper. Working in batches, brown the chicken pieces on all sides, about 10 minutes per batch. Remove the chicken and set aside.
3. 03
   Add the cognac to the Dutch oven, scraping up any browned bits from the bottom. Carefully ignite the cognac with a match and let the flames die down.
4. 04
   Return the chicken to the pot. Add the red wine, chicken stock, and tomato paste. Stir to combine and bring to a simmer.
5. 05
   Cover the pot and lower the heat to maintain a gentle simmer. Cook for 1 to 1.5 hours, or until the chicken is tender and cooked through.
6. 06
   While the chicken is cooking, prepare the mushrooms. In a separate pan, heat butter and olive oil over medium heat. Add the mushrooms and cook until golden brown, about 5 minutes.
7. 07
   Add the garlic, thyme, and rosemary to the mushrooms. Cook for an additional 2 minutes, stirring frequently until fragrant.
8. 08
   Once the chicken is cooked, remove it from the pot. Increase the heat and let the sauce boil until reduced by a third.
9. 09
   Return the chicken to the pot along with the herbaceous mushrooms. Stir to coat and heat through for another 5 minutes.
10. 10
    Serve the Coq au Vin hot, garnished with additional fresh herbs if desired.