Coq au Vin

Marinate the chicken pieces in red wine with thyme, bay leaves, garlic, carrots, and celery for 4–8 hours or overnight in the refrigerator. Remove the chicken and pat dry. Reserve the marinade.

Season the chicken generously with salt and pepper. Dust lightly with flour, shaking off the excess.

Heat olive oil and half the butter in a large Dutch oven over medium-high heat. Brown the chicken pieces on all sides for 3–4 minutes per side until deep golden. Remove and set aside.

In the same pot, fry the bacon lardons until crispy. Remove and set aside. Pour off excess fat, leaving about 2 tablespoons.

Add pearl onions and cook for 5 minutes until lightly browned. Add mushrooms and cook for 3 minutes. Remove both and set aside.

Add the diced carrots and celery from the marinade to the pot. Cook for 3 minutes. Add tomato paste and stir for 1 minute.

Pour in the reserved marinade wine and bring to a boil, scraping up all the browned bits from the bottom of the pot. Add chicken stock.

Return the chicken and bacon to the pot. The liquid should come halfway up the chicken. Add thyme and bay leaves. Bring to a simmer, cover, and cook on low heat for 35–40 minutes until the chicken is very tender.

Remove the chicken. Strain the sauce and return it to the pot. Simmer uncovered for 10 minutes to reduce and concentrate. Whisk in the remaining butter for a glossy finish.

Return the chicken, pearl onions, and mushrooms to the sauce. Simmer together for 5 minutes. Taste and adjust seasoning. Garnish with fresh parsley and serve with crusty bread, egg noodles, or mashed potatoes.