Coq au Vin

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

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

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

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

5.Add the garlic and cook for another minute until fragrant.

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

7.Return the chicken and bacon to the pot. Pour in the red wine and chicken stock. Add the bay leaf and thyme. Bring to a boil, then reduce the heat to a simmer.

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

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

10.Garnish with fresh parsley and serve hot.