Coq au Vin

Directions

1. 1
   Sprinkle the chicken with 1 tbsp of the flour and season with salt and pepper.
2. 2
   Melt 2 tbsp of the butter in a large flameproof casserole over medium heat.
3. 3
   In batches, add the chicken and cook about 6 minutes, turning, until golden brown on all sides.
4. 4
   Transfer to a plate.
5. 5
   Add the pancetta, carrot, celery, and garlic and cook about 5 minutes, until softened.
6. 6
   Sprinkle in the remaining flour, stir well, and cook for 1 minute.
7. 7
   Add the wine and brandy and bring to a boil, stirring up the browned bits in the pan.
8. 8
   Return the chicken to the pan and add the thyme and bay leaf.
9. 9
   Cover, reduce the heat to medium-low, and simmer about 30 minutes.
10. 10
    Meanwhile, melt the remaining butter with the oil in a frying pan over medium heat.
11. 11
    Add the onions and cook about 6 minutes, until lightly browned.
12. 12
    Stir in the sugar, vinegar, and 1 tbsp water.
13. 13
    Add the onions and mushrooms to the chicken.
14. 14
    Cook until the chicken is cooked through, about another 15 minutes.
15. 15
    Transfer the chicken and vegetables to a deep platter and keep warm.
16. 16
    Discard the thyme and bay leaf.
17. 17
    Skim off the fat from the surface of the sauce.
18. 18
    Bring to a boil over high heat and cook for about 5 minutes, until the sauce thickens.
19. 19
    Season with salt and pepper.
20. 20
    Pour over the chicken and serve hot.