Coq au Vin

Ingredients

• 3 lbs chicken legs and thighs
• 2½ tsp kosher salt, more as needed
• ½ tsp freshly ground black pepper, more to taste
• 3 cups hearty red wine, preferably from Burgundy
• 1 bay leaf
• 1 tsp chopped fresh thyme leaves
• 4 oz lardons, pancetta, or bacon, diced into ¼-inch pieces (about 1 cup)
• 3 tbsp extra-virgin olive oil, more as needed
• 1 large onion, diced
• 1 large carrot, peeled and diced
• 8 oz white or brown mushrooms, halved if large and sliced (about 4 cups)
• 2 garlic cloves, minced
• 1 tsp tomato paste
• 1 tbsp all-purpose flour
• 2 tbsp brandy
• 3 tbsp unsalted butter
• 8 oz peeled pearl onions (about 12 to 15 onions)
• Pinch of sugar
• 2 slices white bread, cut into triangles, crusts removed
• ¼ cup chopped parsley, more for serving

Instructions

1. Season chicken with 2¼ tsp salt and ½ tsp pepper. In a large bowl, combine chicken, wine, bay leaf, and thyme. Cover and refrigerate for at least 2 hours or overnight.
2. In a large Dutch oven or heavy-bottomed pot with a tight-fitting lid, cook lardons over medium-low heat until fat has rendered and lardons are golden and crisp, 10 to 15 minutes. Using a slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in pot.
3. Remove chicken from wine, reserving the marinade. Pat chicken pieces with paper towels until very dry. Heat lardon fat over medium heat until just about to smoke. Working in batches if necessary, add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. Add oil if the pot looks dry. Transfer chicken to a plate as it browns.
4. Add diced onion, carrot, half the mushrooms, and the remaining ¼ tsp salt to pot. Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits and adjusting heat to prevent burning.
5. Stir in garlic and tomato paste and cook for 1 minute, then stir in flour and cook for another minute. Remove from heat, push vegetables to one side of pot, pour brandy into empty side, and ignite with a match. Alternatively, just cook brandy down for 1 minute. Once the flame dies down, add reserved marinade, bring to a boil, and reduce halfway (to 1½ cups), about 12 minutes. Skim off any large pockets of foam.
6. Add chicken, any accumulated juices, and half the cooked lardons to the pot. Cover and simmer over low heat for 1 hour, turning halfway through. Uncover pot and simmer for 15 minutes to thicken. Taste and add salt and pepper if necessary.
7. Meanwhile, melt 1 tbsp butter and 2 tbsp oil in a nonstick or large skillet over medium-high heat. Add pearl onions, a pinch of sugar, and salt to taste. Cover, reduce heat to low, and cook for 15 minutes, shaking skillet often. Uncover, push onions to one side, add remaining mushrooms, and raise heat to medium-high. Cook until browned, stirring mushrooms frequently and tossing onions occasionally, 5 to 8 minutes. Remove onions and mushrooms from skillet and wipe it out.
8. In the same skillet, melt 2 tbsp butter and 1 tbsp oil over medium heat until bubbling. Add bread and toast on all sides until golden, about 2 minutes per side. Remove from skillet and sprinkle with salt.
9. To serve, dip croutons in wine sauce, then coat in parsley. Add pearl onions, mushrooms, and remaining half of the cooked lardons to the pot. Baste with wine sauce, sprinkle with parsley, and serve with croutons on top.