Coq Au Vin

Ingredients

• 180 g Button Mushroom
• 2 pcs Chicken Thigh
• 100 g Bacon
• 150 g Pearl Onion
• 1 pcs Carrot
• 1 pcs Celery
• 2 pcs Garlic
• 1 tbsp Tomato Paste
• 300 ml Red Wine
• 200 ml Chicken Stock
• 1 pcs Bay Leaf
• 10 g Parsley
• 2 tbsp Butter
• 1 tbsp Flour
• 1.25 tsp Black Pepper
• 1.0833333333333333 tbsp Kosher Salt
• 1 tbsp Olive Oil
• 1 pcs Shallot
• 4 pcs Thyme

Method

1. Pat {chicken_thigh} dry with paper towels so it browns properly, then trim if needed. Dice {carrot} and {celery} small, finely dice {shallot}, mince {garlic}, trim {button_mushroom}, and pick leaves from {parsley}. Season {chicken_thigh} all over with {kosher_salt} and {black_pepper}.
2. In a heavy Dutch oven over medium heat, cook {bacon} until the fat renders and the pieces are deep golden and crisp, stirring often without scorching. Transfer the crisp {bacon} to a plate and leave the fat in the pot.
3. Add {olive_oil} to the same pot over medium-high heat if needed, then sear {chicken_thigh} skin side down in a single layer without crowding. Cook until deeply browned, flip, and brown the second side. Move the seared {chicken_thigh} to a tray; keep the fond in the pot for depth.
4. Lower to medium heat and add {butter}. Stir in the prepared {carrot}, {celery}, {shallot}, and {pearl_onion} with a pinch more {kosher_salt}. Sweat gently until softened and fragrant without much color, then add {garlic} and cook until aromatic. Stir in {tomato_paste} and cook until it darkens slightly and smells sweet.
5. Sprinkle {flour} over the vegetables and stir briefly to coat. Pour in {red_wine} over medium-high heat, scraping the pot to dissolve the fond, then reduce until the wine smells mellow and the liquid thickens slightly. Return {bacon} and {chicken_thigh} to the pot with {thyme}, {bay_leaf}, and {chicken_stock}.
6. Cover and braise {chicken_thigh} in a low oven until very tender and the meat nearly pulls from the bone. The sauce should bubble gently, not boil hard, so the chicken stays succulent.
7. While the braise cooks, heat a skillet over medium-high heat and add a little braising fat from the pot or residual fat from the bacon. Add {button_mushroom} in a single layer with a pinch of {kosher_salt} and cook until browned and their moisture evaporates, shaking the pan instead of crowding it.
8. Set {chicken_thigh} aside to rest briefly. Simmer the braising liquid over medium heat until glossy and lightly nappé, then swirl in cold {butter} off the heat for shine. Fold in the sautéed {button_mushroom}, taste, and adjust with {kosher_salt} and {black_pepper}.
9. Return {chicken_thigh} to the sauce just long enough to glaze. Spoon over the sauce and vegetables, then finish with {parsley} and a final pinch of {kosher_salt} for brightness and contrast.