Coq au Vin

Season the Chicken

Pat all chicken pieces completely dry with paper towels.

Season all sides of the chicken generously with 1 1/2 teaspoons salt and 1 teaspoon black pepper.

Render the Bacon

Place the Dutch oven over medium heat and add the bacon pieces.

Cook the bacon, stirring occasionally, until crispy and the fat has rendered, about 6 to 8 minutes.

Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the fat in the pot.

Sear the Chicken

Increase the heat to medium-high and add 1 tablespoon of olive oil to the bacon fat in the pot.

Place the chicken pieces skin-side down in a single layer, working in batches if necessary to avoid crowding.

Sear without moving until the skin is deep golden brown, about 4 to 5 minutes per side.

Transfer the seared chicken to a clean plate and set aside.

Sauté Aromatics

Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the pot.

Add the pearl onions and cook, stirring occasionally, until lightly golden, about 4 minutes.

Add the quartered mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.

Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.

Build the Braise

Push the vegetables to the sides and add the tomato paste to the center of the pot.

Cook the tomato paste, stirring it into the bottom of the pot, for 2 minutes until it darkens slightly.

Deglaze and Add Liquids

Pour the entire bottle of red wine into the pot.

Scrape up all browned bits from the bottom of the pot using a wooden spoon.

Pour in the chicken stock and stir to combine.

Braise the Chicken

Nestle the seared chicken pieces and reserved bacon back into the pot.

Tuck in the thyme sprigs and bay leaves, submerging them in the liquid.

Bring the liquid to a gentle boil, then reduce the heat to low.

Cover the pot with the lid slightly ajar and simmer for 45 to 55 minutes until the chicken is completely tender.

Reduce the Sauce

Use tongs to transfer all the chicken pieces to a clean plate and tent loosely with foil.

Remove and discard the thyme sprigs and bay leaves.

Increase the heat to medium-high and boil the sauce uncovered until it reduces by about one-third and coats a spoon, about 10 to 15 minutes.

Finish the Sauce

Reduce the heat to low and add the remaining 2 tablespoons of cold butter to the sauce.

Swirl the pot gently or stir slowly until the butter is fully melted and the sauce looks glossy.

Taste the sauce and adjust seasoning with additional salt and pepper as needed.

Serve

Return the chicken pieces to the pot and gently warm through over low heat for 2 to 3 minutes.

Ladle the chicken, vegetables, and sauce into shallow bowls or onto warmed plates.

Garnish each serving with freshly chopped parsley and serve immediately.