Coq Au Vin

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Bacon(113g)
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  2 teaspoons salt (plus more to season)
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  1/2-1 teaspoon cracked pepper (plus more to season)
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  Yellow Onion
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  Carrots(227g)
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  Garlic(240g)
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  1/4 cup brandy (optional)
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  Wine, Red, Table(350g)
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  Low Sodium Chicken Broth(300g)
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  Thyme, Fresh
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  Unsalted Butter(45g)
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  Flour, All-Purpose, White(23g)
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  Yellow Onion(227g)
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  Mushrooms, Cremini(227g)
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  2 tablespoons fresh parsley (to garnish - optional )

Instructions

1. 1Heat the olive oil over medium heat in a large pot or Dutch oven. Add the bacon and cook 8–10 minutes until crispy. Transfer to a plate with a slotted spoon, then crumble when cooled.
2. 2Pat the chicken pieces dry and season with salt and pepper. Working in batches, place chicken skin-side down in the bacon grease and sear over medium-high heat for 5 minutes per side until the skin is golden brown and rendered. Transfer to the plate with bacon.
3. 3Add the onions and carrots to the pot and cook over medium heat for 5 minutes, stirring occasionally, until the onions turn translucent and lightly golden. Add the garlic and cook 1 minute until fragrant.
4. 4Pour in the red wine and chicken broth, stirring to combine. Return the bacon and chicken to the pot along with any accumulated juices. Add the fresh thyme, bring to a simmer over medium heat, then reduce to low and cover. Simmer 20–30 minutes until the chicken reaches an internal temperature of 165°F and shows no pink when cut at the thickest point.
5. 5While the chicken simmers, melt the butter in a separate skillet over medium heat. Add the mushrooms and cook 8–10 minutes, stirring occasionally, until soft and golden brown. Set aside.
6. 6Remove the pot from heat. Mix the remaining butter with the flour to form a paste, then stir into the braising liquid. Add the cooked mushrooms and pearl onions, return to medium heat, and simmer uncovered for 10 minutes until the sauce thickens and coats the back of a spoon.
7. 7Season to taste with salt and pepper. Divide the coq au vin evenly into 6 airtight containers while hot, ensuring each portion includes chicken, sauce, and vegetables.
8. 8Refrigerate up to 4 days or freeze up to 3 months. Reheat gently over medium-low heat or in a 325°F oven until warmed through.