Coq au Vin

What

• bacon
• mushroom, ideally two different kinds
• chicken thighs
• flour
• tomato paste
• red wine
• stock
• thyme, rosemary, oregano
• pearl onions

Fitting sides are dry egg pasta, buckwheat, mash potatoes, etc. A sautee pan is ideal.

How

1. Start rendering the bacon
2. Wash and cut all mushrooms, add to the pan. Cook until frying
3. Cover the chicken thighs in flour. Start browning them, as well as some tomato paste
4. Deglaze with red wine, add some stock to the mix. Scrape up all the fond stuck to the pan
5. Salt and pepper to taste (account for the bacon), add the herbs
6. Cook for about half an hour with a lid on, then reduce to the right consistency
7. Add pearl onions. If they are not acidic enough, add vinegar

Refs

Adam.