Classic French Coq au Vin with Mushrooms

Ingredients

• 3-4 pounds chicken pieces bone-in, skin-on
• 1 bottle red wine
• 1/4 cup brandy
• 2 cups chicken stock
• 8 ounces bacon diced
• 1 pound mushrooms quartered
• 2 tablespoons tomato paste
• 2 cups pearl onions peeled
• 3 cloves garlic minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• salt and pepper to taste

Instructions

1. 1 In a large Dutch oven, heat olive oil over medium heat. Add bacon and cook until crisp. Remove and set aside, leaving the drippings in the pot.
2. 2 Season chicken pieces with salt and pepper. In batches, brown the chicken in the bacon drippings, about 5 minutes per side. Remove and set aside.
3. 3 Add mushrooms and pearl onions to the pot. Sauté until onions are golden and mushrooms are browned, about 8 minutes.
4. 4 Stir in garlic, tomato paste, and flour. Cook for 1-2 minutes, stirring constantly.
5. 5 Pour in brandy and scrape up any browned bits from the bottom of the pot. Return bacon and chicken to the pot.
6. 6 Add red wine, chicken stock, and thyme. Bring to a simmer, cover, and reduce heat to low. Cook for 1.5 hours, or until chicken is tender.
7. 7 Remove chicken and vegetables from the pot. Increase heat to medium-high and reduce the sauce until thickened, about 10 minutes.
8. 8 Return chicken and vegetables to the pot, and simmer for another 5 minutes to heat through. Adjust seasoning with salt and pepper.