Coq au Vin

Ingredients

• •Chicken
• •Red wine
• •Bacon lardons
• •Pearl onions
• •Mushrooms
• •Garlic
• •Bay leaf
• •Butter

Steps

1. 1Brown pieces of chicken in a heavy pot with a little oil, working in batches so they sear properly, then set the chicken aside.
2. 2Add bacon lardons to the same pot and cook until they render their fat and turn crisp, then remove and set aside with the chicken.
3. 3In the remaining fat, sauté pearl onions, mushrooms, and minced garlic for about 5 minutes, until lightly browned.
4. 4Return the chicken and bacon to the pot and sprinkle in a little flour, stirring to coat everything evenly.
5. 5Pour in enough red wine to nearly cover the ingredients and add a bay leaf and a few sprigs of thyme.
6. 6Bring the pot to a simmer, cover, and cook gently for about 45 minutes, until the chicken turns very tender and the sauce reduces and thickens.
7. 7Uncover and let the sauce reduce further if it seems thin, then remove the bay leaf and thyme sprigs.
8. 8Stir in a knob of butter off the heat to give the sauce a deep, glossy sheen, then serve hot.