Classic French Coq au Vin with Mushrooms

Ingredients

• 3 pounds chicken pieces, bone-in, skin-on
• 1 bottle red wine
• 1 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

Method

1. 01
   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. 02
   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. 03
   Add mushrooms and pearl onions to the pot. Sauté until onions are golden and mushrooms are browned, about 8 minutes.
4. 04
   Stir in garlic, tomato paste, and flour. Cook for 1-2 minutes, stirring constantly.
5. 05
   Pour in brandy and scrape up any browned bits from the bottom of the pot. Return bacon and chicken to the pot.
6. 06
   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. 07
   Remove chicken and vegetables from the pot. Increase heat to medium-high and reduce the sauce until thickened, about 10 minutes.
8. 08
   Return chicken and vegetables to the pot, and simmer for another 5 minutes to heat through. Adjust seasoning with salt and pepper.