Coq au Vin (Red Wine Braised Chicken)

1. Marinate the Chicken

Season the chicken pieces with 2.25 teaspoons of kosher salt and 0.5 teaspoon of freshly ground black pepper. Combine the chicken, red wine, bay leaf, and thyme in a large bowl. Cover the bowl and refrigerate for at least 2 hours or overnight.

2. Render the Lardons

In a large Dutch oven or heavy-bottomed pot, cook the lardons over medium heat until they are crispy, about 10-15 minutes. Using a slotted spoon, transfer them to a paper-towel-lined plate, leaving the rendered fat in the pot.

3. Brown the Chicken

Remove the chicken pieces from the marinade, pat them dry with paper towels, and set the marinade aside. Heat the fat in the Dutch oven over medium-high heat and brown the chicken pieces in batches, cooking each piece for about 3-5 minutes per side until golden-brown. Transfer the browned chicken to a plate.

4. Cook the Vegetables

Add the diced onion, carrot, and half of the mushrooms to the Dutch oven, seasoning with 0.25 teaspoon of salt. Cook the vegetables, stirring occasionally, until they are softened and beginning to brown, about 8 minutes. Stir in the minced garlic and tomato paste, cooking for another minute.

5. Thicken the Mixture

Sprinkle the flour over the vegetables and stir well to combine. Remove the pot from the heat and pour in the brandy. Carefully ignite the brandy with a match to burn off the alcohol. Once the flames subside, return the pot to the heat and add the reserved marinade. Bring the mixture to a boil, then reduce the heat and simmer for about 12 minutes, skimming any foam that rises.

6. Simmer the Chicken

Return the browned chicken and any accumulated juices to the pot, along with half of the cooked lardons. Cover the pot and let it simmer gently for 1 hour. After an hour, uncover the pot and simmer for an additional 15 minutes to allow the sauce to reduce and thicken.

7. Prepare Pearl Onions and Mushrooms

In a nonstick or large skillet, melt 1 tablespoon of butter with 2 tablespoons of olive oil over medium heat. Add the pearl onions, a pinch of sugar, and a pinch of salt. Cover the skillet and cook for about 15 minutes until the onions are tender. Remove the cover and push the onions to the side of the skillet. Add the remaining mushrooms and cook until browned, about 5-8 minutes. Transfer the mixture to a bowl and set aside.

8. Make the Croutons

Melt 2 tablespoons of butter with 1 tablespoon of olive oil in a skillet over medium heat. Add the bread triangles and toast them until golden on both sides, about 2 minutes per side. Sprinkle with a little salt and set aside.

9. Assemble and Serve

Return the cooked pearl onions and mushrooms to the Dutch oven with the chicken. Stir to coat everything in the sauce. Add the remaining lardons and sprinkle with chopped parsley. Serve the Coq au Vin with the toasted croutons on the side and a bit of extra chopped parsley for garnish.