Coq au Vin

Instructions

1. Season the chicken pieces with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown the chicken pieces on all sides, then remove and set aside.
2. In the same pot, add the diced bacon and cook until crispy. Remove with a slotted spoon and set aside.
3. Add the sliced onion to the pot and cook until translucent. Stir in the garlic and cook for another minute.
4. Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook the flour.
5. Gradually add the red wine to the pot, stirring to deglaze the bottom. Then add the chicken stock and tomato paste, and bring to a simmer.
6. Return the chicken and bacon to the pot, add the bouquet garni, and cover. Simmer on low heat for about 45 minutes, until the chicken is tender.
7. While the chicken is cooking, in a separate skillet, melt the butter and sauté the mushrooms and pearl onions until golden and tender.
8. After 45 minutes, add the mushrooms and pearl onions to the pot with the chicken and simmer for another 15 minutes.
9. Remove the bouquet garni before serving. Adjust seasoning with salt and pepper to taste.