Classic French Coq au Vin with a Rich Burgundy Reduction

Ingredients

• 1 whole chicken, cut into 8 pieces
• 1 cup flour
• 8 oz bacon, cut into lardons
• 2 cups red Burgundy wine
• 2 cups chicken stock
• 1 tablespoon tomato paste
• 4 cloves garlic, crushed
• 1 bunch thyme, tied with string
• 2 tablespoons butter, softened
• 1 tablespoon olive oil
• 12 small pearl onions, peeled
• 1 pound mushrooms, quartered
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup red Burgundy wine
• 1 tablespoon butter

Method

1. 01
   Preheat the oven to 325°F (165°C). Pat chicken pieces dry with paper towels and season with salt and pepper. Dredge each piece of chicken in flour, shaking off excess.
2. 02
   In a large Dutch oven, cook the bacon lardons over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. 03
   Increase heat to medium-high. In batches, brown the chicken pieces in the bacon fat until golden on all sides. Remove chicken and set aside.
4. 04
   Add olive oil to the pot if necessary. Sauté the pearl onions and mushrooms until golden brown. Add garlic and cook for 1 minute.
5. 05
   Stir in tomato paste and cook for 1 minute. Pour in the 2 cups of Burgundy wine and chicken stock, scraping up any browned bits from the bottom. Bring to a simmer.
6. 06
   Return chicken and bacon to the pot, add thyme bundle, and cover. Transfer to oven and braise for 1.5 hours, or until chicken is tender.
7. 07
   Meanwhile, for the Burgundy reduction, in a small saucepan, bring 1 cup of wine to a boil. Reduce by half, then whisk in butter until smooth.
8. 08
   Once chicken is tender, remove from oven. Discard thyme bundle. Adjust seasoning with salt and pepper if needed.
9. 09
   Serve chicken with vegetables and sauce, drizzled with Burgundy reduction.