Coq au vin, French chicken braised in red wine

Steps

1. 1

   Cook the bacon lardons in a Dutch oven until lightly crisp. Remove them and keep the rendered fat in the pot.

2. 2

   Lightly salt and pepper the chicken, then brown the pieces well on all sides. Set aside.

3. 3

   Sweat the sliced onion, carrots, and garlic in the pot. Stir in the flour and cook for 1 minute.

4. 4

   Return the chicken and bacon, pour in the wine and stock, and add the thyme and bay leaf. Bring to a gentle simmer.

5. 5

   Partially cover and cook for 55 to 65 minutes, until the chicken is tender and the sauce has body.

6. 6

   Meanwhile, sauté the mushrooms and pearl onions in butter until nicely colored.

7. 7

   Add them to the pot for the last 15 minutes. Adjust seasoning and serve hot with steamed potatoes or buttered noodles.