Classic Coq Au Vin

In a large Dutch oven over medium heat, cook the 6 oz of bacon lardons until the fat is rendered and the bacon is crisp (about 8-10 minutes). Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.

Pat the 4 lbs of chicken dry and season liberally with salt and pepper. Working in batches to avoid overcrowding, sear the chicken in the hot bacon fat until the skin is golden brown (about 5 minutes per side). Remove chicken and set aside.

Add the diced yellow onion and sliced carrots to the pot. Sauté for 5 minutes until softened. Add the 4 minced garlic cloves and cook for 1 additional minute until fragrant.

Add the 1/4 cup Cognac to the pot and carefully deglaze, scraping up the browned bits (fond) from the bottom. Allow the alcohol to cook off for 2 minutes.

Stir in the 2 tbsp of flour and 1 tbsp tomato paste, cooking for 2 minutes to brown the flour lightly. Pour in the 750ml of red wine and 2 cups of chicken stock.

Return the chicken and bacon to the pot. Add the 4 sprigs of thyme and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer gently for 40 minutes.

While the stew simmers, heat 1 tbsp olive oil and 2 tbsp butter in a separate skillet over medium-high heat. Add the 10 oz pearl onions and sauté until browned (approx 5-7 minutes). Add the 10 oz quartered mushrooms and cook until browned and tender.

Add the mushroom and pearl onion mixture to the Dutch oven during the last 15 minutes of cooking. Simmer uncovered to thicken the sauce slightly.

Discard the thyme stems and bay leaf. Adjust seasoning with salt and pepper if needed. Garnish with the 2 tbsp chopped parsley before serving.