Coq au Vin

Brown the chicken

Pat the chicken pieces dry and brown them skin-side down in a hot, dry Dutch oven until deep golden, about eight minutes, then set aside.

Render the lardons

In the same pot, cook the lardons over medium heat until golden and crisp, about five minutes.

Soften onions and mushrooms

Add the pearl onions and mushrooms to the fat and cook, stirring, until the onions turn golden at the edges.

Build the braise

Stir in the garlic and tomato paste for one minute, then return the chicken to the pot, pour in the red wine and tuck in the bouquet garni.

Braise low and slow

Bring to a gentle simmer, cover, and cook on low heat until the chicken is fall-apart tender and the sauce has reduced and deepened in color.

Thicken the sauce

Lift out the chicken and bouquet garni, then whisk a butter and flour paste into the simmering liquid until the sauce coats the back of a spoon.

Finish and serve

Return the chicken to the thickened sauce, season with salt and pepper, and serve hot with crusty bread or boiled potatoes.