Classic French Coq Au Vin Rouge

pardonyourfrench.com

Cher

1 whole chicken (about 4lbs), cut in 8 pieces.

Salt and black pepper, to taste

1 tbsp butter (14g), salted or unsalted

4 ounces bacon (4 strips/115g), sliced into ½-inch thick matchsticks

1 yellow onion, peeled and diced

2 garlic cloves, peeled and finely chopped

1 large or 2 medium carrots (about 250g), cut into 1-inch thick rounds

¼ cup (62.5ml) Brandy or Cognac

½ bottle (375ml) hearty red wine (*see notes)

2 tbsp (30g) tomato paste

8 sprigs thyme

1 bay leaf

subheading: For the mushrooms:

1 tbsp butter (14g), salted or unsalted

227g button mushrooms, whole

10 to 12 pearl onions or small shallots, peeled and left whole

subheading: For the beurre manié:

1 tbsp butter (14g), salted or unsalted, at room temperature

1 tbsp flour

Directions at pardonyourfrench.com

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