Coq Au Vin

Directions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   In a large, heavy Dutch oven over high heat fry the bacon until crisp and all of the fat is rendered.
3. 3
   Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain.
4. 4
   Reserve.
5. 5
   Season the chicken pieces with the salt and pepper.
6. 6
   Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, and turning to ensure even cooking.
7. 7
   Transfer the chicken pieces to a large plate or bowl and set aside.
8. 8
   Remove some of the bacon fat, leaving about 4 tablespoons in the Dutch oven If you do not want to use bacon, then just use 4 tablespoons Olive Oil.
9. 9
   Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook until soft, about 4 minutes.
10. 10
    Add the mushrooms and cook for 5 minutes longer, or until they've released most of their liquid and have begun to brown.
11. 11
    Add the flour and tomato paste and cook, stirring constantly, for 1 minute.
12. 12
    Slowly add the wine and stock, stirring constantly.
13. 13
    Add the thyme, bay leaf, reserved bacon and chicken.
14. 14
    Bring liquid to a boil.
15. 15
    Cover the pot, place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender.
16. 16
    Transfer the chicken pieces to a serving dish and cover loosely to keep warm.
17. 17
    Return pot to medium-low heat.
18. 18
    Skim any fat from the surface of the cooking liquid and increase the heat to medium-high.
19. 19
    Cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes.
20. 20
    Taste and adjust the seasoning if necessary.
21. 21
    Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve.
22. 22
    Serve with egg noodles.
23. 23
    Garnish with chopped parsley.
24. 24
    This dish may be prepared 1 or 2 days in advance and then reheated slowly just before serving.