Coq au Vin

Method

1. 01

   Cook bacon in a Dutch oven over medium heat for 5 minutes until browned; transfer to a plate. Season chicken thighs and drumsticks with salt and black pepper. Add 1 tablespoon olive oil and brown chicken in two batches for 8 minutes each; transfer out.

2. 02

   Cook shallots in the pot for 6 minutes until colored. Add garlic and tomato paste and stir for 1 minute. Remove from heat to add brandy, then return to heat and simmer for 2 minutes, scraping the base.

3. 03

   Add red wine, chicken stock, thyme, rosemary and bay leaves. Simmer uncovered for 5 minutes. Return chicken and bacon, cover and simmer gently over low heat for 45 minutes until chicken is tender and reaches 165°F.

4. 04

   Meanwhile, heat remaining olive oil in a skillet over medium-high heat and brown mushrooms for 8 minutes. Lift chicken and shallots onto a platter and discard herb stems and bay leaves.

5. 05

   Mash all-purpose flour into butter. Whisk small pieces into the simmering sauce and cook for 10 minutes until glossy and lightly thickened. Return chicken, shallots and mushrooms to the sauce, then scatter with parsley.