Coq au Vin

1. Pour all but 1 tbsp wine into a large saucepan (save 1 tbsp for later). Add broth, parsley, thyme and bay leaf. Stir well and bring to a simmer. Cook about 25 mins, until reduced to roughly 3 cups. Discard herbs.

2. Cook bacon in large Dutch Oven until browned, remove from pan and set on paper towels to drain. Chop or break into small pieces when cool. Reserve 2-4 tbsp of the bacon fat.

3. Lightly season chicken with salt and pepper. Brown the chicken in as much of the bacon fat as needed, in the Dutch Oven.

4. Melt 3 tbsp butter in the Dutch Oven after removing chicken to a bowl (deglaze with the butter). Add pearl onions and mushrooms, cook until browned. Add garlic and cook until fragrant – 30 secs to 1 minute. Add tomato paste and flour and cook, stirring frequently, until well-combined (1-2 minutes)

5. Add small amount of reduced wine mixture and stir until thickened. Continue to add wine in small amounts until it has all been added. Add ¼ tsp salt and ¼ tsp pepper. Return chicken to pot and add chopped bacon. Bring to a boil. Reduce heat, cover pot and simmer about 2 hours.

6. Remove lid, increase heat and simmer until sauce thickens. Remove from heat and add remaining 1 tbsp of wine and 1 tbsp butter. Refrigerate overnight for the best flavor.