This version of Coq Au Vin uses a regular chicken and it doesn’t have bacon (but feel free to add it). It’s deeply flavorful, and it makes a great weekend dish. It also goes great with potatoes or polenta.
Salt (to taste)
Pepper (to taste)
Start by breaking down your chicken. Take the back bone and make a quick stock (just boil it in several cups of water while you work). Next, brown your chicken in a pot (preferably one that is oven safe) on the stove in a bit of olive oil. Add your sliced onions, shallots, and garlic, and allow them to caramelize.
Add a couple of tablespoons of tomato paste, a touch of balsamic vinegar, then add about 1 bottle of red wine, along with your several cups of chicken stock. Add several sprigs of thyme and rosemary, and a couple of bay leaves.
Season with salt and pepper, then cover and bake at 325 degrees for 2-3 hours.
When the chicken is done, remove it from the oven and finish on low heat on the stove. Sautée your mushrooms and pearl onions briefly, then add them to your chicken.
When everything is combined, add a knob of butter, then dust in flour to thicken it.
When it’s thickened to your liking, check for seasoning, garnish with chopped parsley, then serve and enjoy.