French Coq au Vin with Mushrooms and Pearl Onions

Ingredients

• 1 whole chicken cut into 8 pieces
• 1 bottle red wine Burgundy or Pinot Noir
• 2 cups chicken stock
• 4 slices bacon diced
• 8 oz mushrooms quartered
• 20 pearl onions peeled
• 2 tbsp flour
• 2 tbsp butter
• 2 tbsp olive oil
• 3 cloves garlic minced
• 1 tbsp tomato paste
• 1 tsp thyme dried
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper freshly ground

Instructions

1. 1 Marinate chicken pieces in red wine, thyme, and bay leaf overnight in the refrigerator.
2. 2 Remove chicken from marinade, pat dry, and reserve the marinade for later use.
3. 3 In a large Dutch oven, cook the bacon over medium heat until crisp. Remove bacon and set aside, leaving the fat in the pot.
4. 4 Add butter and olive oil to the pot. Brown the chicken pieces in batches, ensuring they are well-sealed on all sides. Remove and set aside.
5. 5 In the same pot, add mushrooms, pearl onions, and garlic. Sauté until mushrooms are browned and onions are tender.
6. 6 Stir in flour and tomato paste. Cook for 2 minutes, stirring constantly.
7. 7 Gradually add the reserved wine marinade and chicken stock, stirring to combine. Bring to a boil.
8. 8 Return the chicken and bacon to the pot. Season with salt and pepper. Cover and simmer on low heat for 1.5 hours.
9. 9 Remove the lid for the last 30 minutes to allow the sauce to thicken. Adjust seasoning if necessary.
10. 10 Serve hot, garnished with fresh parsley if desired, alongside crusty bread or mashed potatoes.