Frenchby Cook MediaCoq au VinPrep20 minCook1 h 15 minTotal1 h 35 minServes4Keep screen onSaveShareIngredients8 chicken thighs, bone-in, skin-on150 g bacon lardons12 pearl onions, peeled250 g mushrooms, halved2 carrots, sliced3 cloves garlic, crushed2 tbsp flour750 ml red wine (Burgundy or Pinot Noir)250 ml chicken stock2 tbsp tomato paste2 bay leaves, 3 sprigs thyme2 tbsp butterSalt and pepperStepsStep-by-step0 of 6 done1Season the chicken. Brown the lardons in a Dutch oven, remove.2Brown the chicken skin-side down in the fat, 5 minutes per side. Remove.3Sauté onions, mushrooms, carrots, and garlic 5 minutes. Stir in flour and tomato paste.4Pour in wine and stock, scrape the bottom. Add herbs, chicken, and lardons.5Cover and simmer gently 60 minutes until the chicken is tender.6Remove chicken, reduce the sauce 10 minutes, whisk in butter. Return chicken and serve.NotesServe with crusty bread or buttered potatoes.Photo: Gerda Arendt · Wikimedia Commons · CC0
