Coq au Vin

1Season the chicken pieces with salt and pepper. Dredge each piece in flour, shaking off any excess.

2In a large Dutch oven, heat the olive oil (30 ml) over medium heat. Add the bacon (200 g) and cook until crispy. Remove the bacon (200 g) with a slotted spoon and set aside.

3In the same pot, add the chicken pieces and brown them on all sides. Remove the chicken and set aside.

4Add the pearl onions (200 g) and mushrooms to the pot. Sauté until the onions are slightly caramelized and the mushrooms have released their moisture.

5Add the garlic (2 cloves) and cook for another minute until fragrant.

6Pour in the brandy (50 ml) to deglaze the pot, scraping up any browned bits from the bottom.

7Return the chicken and bacon (200 g) to the pot. Pour in the red wine (500 ml) and chicken stock (250 ml). Add the bay leaf (1) and thyme. Bring to a boil, then reduce the heat to a simmer.

8Cover the pot and let it simmer for about 1.5 hours, or until the chicken is tender and the sauce has thickened.

9Remove the bay leaf (1), adjust seasoning with salt and pepper if necessary.

10Garnish with fresh parsley and serve hot.