French Coq au Vin with Mushrooms

Ingredients

• 1 whole chicken cut into pieces
• 2 cups red wine
• 2 cups chicken stock
• 1/4 cup cognac
• 2 tablespoons olive oil
• 4 slices bacon diced
• 1 cup pearl onions peeled
• 3 cups mushrooms sliced
• 4 cloves garlic minced
• 2 tablespoons flour sifted
• 2 teaspoons thyme fresh
• 2 tablespoons butter
• 1 pinch salt
• 1 pinch black pepper

Instructions

1. 1 Preheat your oven to 350°F (175°C).
2. 2 In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add the bacon and cook until crispy. Remove with a slotted spoon and set aside.
3. 3 Increase the heat to medium-high. Season the chicken pieces with salt and pepper. Brown the chicken in batches, ensuring each piece is golden on all sides. Remove and set aside.
4. 4 In the same pot, add the pearl onions and garlic. Sauté until the onions are lightly browned. Add the mushrooms and cook for another 5 minutes until they release their juices.
5. 5 Sprinkle the flour over the vegetables and stir well to combine. Cook for an additional 2 minutes.
6. 6 Carefully add the cognac to the pot and ignite with a long match or lighter to flambé. Allow the flames to subside.
7. 7 Pour in the red wine and chicken stock, scraping the bottom of the pot to release any browned bits. Return the chicken and bacon to the pot, along with the thyme.
8. 8 Bring the mixture to a simmer. Cover the pot and transfer it to the preheated oven. Cook for 1.5 to 2 hours or until the chicken is tender and the flavors are well developed.
9. 9 Remove the pot from the oven. Stir in the butter to enrich the sauce. Adjust seasoning with salt and pepper to taste.
10. 10 Serve the Coq au Vin hot, garnished with fresh thyme. Enjoy with crusty bread or potatoes.