Julia Child's Coq au Vin

Ingredients

• bacon0.5 lb
• bay leaves2.0
• butter2.0 Tbsp
• button mushrooms0.5 lb
• chicken thighs and legs3.0 lbs
• chicken stock2.0 cups
• parsley6.0 servings
• garlic cloves6.0
• several parsley sprigs6.0 servings
• pearl onions20.0 large
• red wine2.0 cups
• salt and pepper6.0 servings
• several thyme sprigs6.0 servings

Directions

1. 1

   Cut the bacon into lardons and blanch in boiling water for 2 minutes. Drain and pat dry.

2. 2

   In a large Dutch oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pot.

3. 3

   Season the chicken pieces with salt and pepper. Brown them in batches in the bacon fat over medium-high heat until golden on all sides. Transfer to a plate.

4. 4

   Peel the pearl onions and cut an X in the root end. In the same pot, add the butter and cook the onions for 5 minutes until lightly browned. Add the mushrooms and cook for 3 more minutes. Remove and set aside.

5. 5

   Pour off excess fat, then add the red wine and chicken stock to the pot. Bring to a boil, scraping up browned bits. Add the bacon, chicken, thyme sprigs, bay leaves, and crushed garlic cloves. Cover and simmer gently for 30 minutes.

6. 6

   Add the reserved onions and mushrooms to the pot. Continue to simmer, uncovered, for 15 minutes until the sauce thickens slightly and the chicken is tender.

7. 7

   Taste and adjust seasoning with salt and pepper. Remove the herb sprigs and bay leaves. Garnish with chopped parsley before serving.