Burgundy Chicken with Wine and Herbs (Coq au Vin)

1. Marinate the chicken

Start by seasoning the chicken with 2.25 teaspoons of kosher salt and 0.5 teaspoon of freshly ground black pepper. In a large bowl, combine the chicken with 3 cups of hearty red wine, a bay leaf, and 1 teaspoon of chopped fresh thyme leaves. Cover and refrigerate for at least 2 hours or overnight to infuse the chicken with deep, rich flavors.

2. Render the lardons

When ready to cook, begin by rendering the fat from 4 ounces of lardons in a large Dutch oven or heavy-bottomed pot. Cook on medium heat until the pieces are golden and crisp, about 10 to 15 minutes. Use a slotted spoon to transfer the lardons to a paper towel-lined plate.

3. Brown the chicken

Next, pat the marinated chicken dry with paper towels. Brown the chicken pieces in the lardon fat over medium-high heat, adding extra olive oil if needed. Allow about 3 to 5 minutes per side for a rich, flavorful crust to form. Transfer the browned chicken to a plate and set aside.

4. Sauté vegetables

In the same pot, sauté the diced onion, carrot, and mushrooms with a pinch of salt for about 8 minutes until the vegetables start to soften. Add the minced garlic and 1 teaspoon of tomato paste, cooking for another minute to blend the flavors. Stir in 1 tablespoon of all-purpose flour and cook for an additional minute to remove the raw flour taste.

5. Add brandy and marinade

Carefully add 2 tablespoons of brandy to the pot and ignite it with a match, letting the alcohol burn off completely. Pour in the reserved marinade, bringing the mixture to a boil and then reducing it to a simmer for about 12 minutes, allowing the flavors to concentrate.

6. Simmer the chicken

Return the chicken and half of the cooked lardons to the pot, cover, and let it simmer gently for 1 hour. This slow cooking process tenderizes the chicken and melds the flavors. After an hour, uncover the pot and continue simmering for another 15 minutes to thicken the sauce.

7. Cook pearl onions and mushrooms

While the chicken simmers, heat 1 tablespoon of butter and 2 tablespoons of oil in a nonstick skillet. Sauté the pearl onions with a pinch of sugar and a little salt for about 15 minutes until they are golden and tender. Add the remaining mushrooms and cook for another 5 to 8 minutes.

8. Prepare croutons

In the same skillet, melt 2 tablespoons of butter with 1 tablespoon of oil. Toast the bread triangles until golden on both sides, about 2 minutes per side, to create delightful croutons.

9. Combine and serve

To serve, combine the sautéed pearl onions, mushrooms, and remaining lardons with the chicken. Baste everything with the rich, thickened sauce. Garnish with additional chopped parsley and arrange the croutons on the side. The final dish should be vibrant and aromatic, a true testament to the classic Coq au Vin.