Classic Coq Au Vin

8 to 12 pieces of dark meat, bone-in, skin-on chicken (buy 4 to 6 large, full legs-thigh and drums attached-and use a boning knife to separate at joint)

16 to 18 pearl or pickling onions, peeled and trimmed

2 large fresh bay leaves

3 cups for 8 pieces of chicken or 1 bottle for 12 pieces red Burgundy wine

Salt and pepper

2 tablespoons EVOO

⅓ pound guanciale, thick-cut bacon or pancetta, cut into lardons, or batons of pork belly or cheek

3 tablespoons butter

1 ½ pounds white or cremini mushrooms, wiped clean and quartered

A small bundle of fresh thyme

¼ cup brandy, such as Cognac or Armagnac

2 tablespoons tomato paste

4 large garlic cloves, crushed

¼ cup flour

3 cups beef bone broth or stock or chicken bone stock

1 small container of demiglace (about 2 tablespoons)

subheading: To Serve:

Toasted torn chunks of brioche or warm crusty baguette

Directions at rachaelrayshow.com

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