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Coq Au Vin from Cooks Illustrated
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| Coq Au Vin INGREDIENTS | |
| 1bottle | fruity, smooth, medium-bodied red wine (see note above) |
| 2cups | low-sodium chicken broth |
| 10sprigs | fresh parsley leaves |
| 2tablespoons | minced fresh parsley leaves |
| 2 sprigs | fresh thyme |
| 1 | bay leaf |
| 4ounces | bacon, preferably thick-cut, cut crosswise into 1/4-inch pieces |
| 2 1/2pounds | boneless, skinless chicken thighs, trimmed of excess fat and cut in half crosswise |
| Salt | |
| ground black pepper | |
| 5tablespoons | unsalted butter |
| 1 large | onion cut into 1/4 inch dice |
| 16 oz | cremini mushrooms, wiped clean, stems trimmed, halved if small and quartered if large |
| 2medium cloves | garlic, minced or pressed through garlic press (about 2 teaspoons) |
| 1tablespoon | tomato paste |
| 2tablespoons | all-purpose flour |
INSTRUCTIONS
1. Bring all but 1 tablespoon wine (reserve for later use), broth, parsley sprigs, thyme, and bay to simmer in large saucepan over medium-high heat. Cook until reduced to 3 cups, about 25 minutes. Discard herbs.
2. Meanwhile, cook bacon in large Dutch oven over medium heat until browned, 7 to 8 minutes. Using slotted spoon, transfer bacon to paper-towel-lined plate. Reserve 2 tablespoons fat in small bowl; discard remaining fat.
3. Lightly season chicken with salt and pepper. Heat 1 tablespoon reserved bacon fat in Dutch oven over medium-high heat until just smoking. Add half of chicken in single layer and cook until lightly browned, about 2 minutes per side. Transfer to plate and repeat with remaining chicken and 1 tablespoon bacon fat.
4. Melt 3 tablespoons butter in now-empty Dutch oven over medium-high heat. When foaming subsides, add pearl onions and mushrooms; cook, stirring occasionally, until lightly browned, 5 to 8 minutes. Reduce heat to medium, add garlic, and cook until fragrant, about 30 seconds. Add tomato paste and flour; cook, stirring frequently, until well combined, about 1 minute.
5. Add reduced wine mixture, scraping bottom of pot with wooden spoon to loosen browned bits; add 1/4 teaspoon pepper. Return chicken, any accumulated juices, and reserved bacon to pot; increase heat to high and bring to boil. Reduce heat to medium-low, cover pot, and simmer until chicken is tender, about 25 minutes, stirring halfway through cooking time.
6. Using slotted spoon, transfer chicken to large bowl; tent with foil to keep warm. Increase heat to medium-high and simmer sauce until thick and glossy and measures 3 cups, about 5 minutes. Off heat, stir in remaining 2 tablespoons butter and reserved 1 tablespoon wine. Season to taste with salt. Return chicken to pot and top with minced parsley. Serve immediately.
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