Coq au Vin

Keyword: Bacon, International, Poultry, Tableware

Skill: intermediate

Servings:

3 lbs. chicken, your choice as to pieces, bone-in, skin on best (I used thighs and breasts.)
4 slices thick cut hardwood smoked bacon, fried, drippings reserved, bacon crumbled and set aside for garnish
3 Tbl. Butter, salted
1 sweet onion, medium, diced
2 Tbl. Garlic, sliced thinly
1 ½ tsp. sea salt
1 tsp. coarse ground pepper
1/3 cup cognac
¼ cup all-purpose flour
½ bottle burgundy wine
2 cups chicken broth
3 cups mushrooms, preferably shitake, crimini, oyster, chanterelle, however, you can use regular mushrooms (do not slice if small)
2 cups pearl onions
1 Tbl. Fresh thyme leaves + Fresh thyme sprigs

In a large heavy Dutch oven pot over medium heat, blend together the bacon drippings and butter. Add the onions and garlic and sauté about 2-3 minutes. Using a slotted spoon, remove the onions and garlic to a bowl.
Turn heat to high. Salt and pepper both sides of the chicken. Put in the pot and brown on both sides. (This could take several minutes.)
Deglaze the pot with the cognac scraping all the good sticky tasty stuff from the sides and bottom. Reduce heat to medium high. Stack and push the chicken to one side of the pot (or take several pieces out temporarily), add the flour and whisk and cook about a minute. Add back the sautéed garlic/onions. Add the wine and chicken broth and gently blend into the liquid/gravy. Spread out the chicken in the pot.
Cover the pot. Put in a preheated 325 oven for 40 minutes. Remove and add the mushrooms, onions and sprinkle on the thyme. Cover and return to the oven for another 20 minutes.
Garnish the serving plate with sprigs of fresh thyme and bacon crumbles.
Side note: Marie-Christine says to serve with either boiled potatoes as her mother does or French fries. She prefers boiled potatoes!