Coq Au Vin

Step 1: Place the chicken pieces in a large non-reactive bowl.

Step 2: Add the onion, carrot, celery, crushed garlic, peppercorns, and wine.

Step 3: Cover and let the chicken marinate in the refrigerator for at least several hours or overnight.

Step 4: Preheat oven 350º.

Step 5: Line a baking sheet and plate with paper towels.

Step 6: Transfer the chicken pieces from the marinade to the baking sheet, and pat them dry with additional paper towels.

Step 7: Strain and reserve the marinade liquid, reserving the vegetables separately.

Step 8: To prepare the chicken, heat a large, heavy-bottomed Dutch oven over medium-high heat.

Step 9: Add the bacon and cook until the fat is rendered and the bacon is crisp, about 5 minutes.

Step 10: Remove the bacon with a slotted spoon to the prepared plate.

Step 11: Pour off and discard all but 1 tablespoon of the bacon fat.

Step 12: Decrease the heat to medium, and add all 1 tablespoon of the canola oil and heat until shimmering.

Step 13: Season the chicken with salt & pepper.

Step 14: Add the chicken pieces to the pan, skin side down, and cook over medium heat until a rich golden brown, 3-5 minutes per side.

Step 15: Remove the browned chicken to the baking sheet, set aside.

Step 16: Add the drained vegetables from the marinade to the pan, and cook until they start to color, 5-7 minutes.

Step 17: Add the chopped garlic and shallots and cook until fragrant, 45-60 seconds.

Step 18: Sprinkle on the flour and toss again to lightly coat.

Step 19: Cook, stirring constantly, until the flour turns brown, 2-3 minutes.

Step 20: Return the chicken to the Dutch oven.

Step 21: Add the reserved marinade liquid and enough stock so that the chicken is barely covered.

Step 22: Add the bouquet garni and bring to a boil over medium-high heat on top of the stove.

Step 23: Cover and transfer to the oven.

Step 24: Bake until the chicken pieces are tender and fall apart easily when pierced with a knife, 45 minutes to an hour.

Step 25: Or, to cook on top of the stove, bring to a boil, decrease the heat to very low and simmer until the chicken pieces are tender, 45 minutes to 1 hour.

Step 26: To cook vegetables, in a skillet, heat the remaining 1 tablespoon oil and butter over medium heat.

Step 27: Add the sprig of thyme, sprig of parsley, bay leaf, mushrooms, and pearl onions, and season with salt & pepper.

Step 28: Saute until lightly browned and tender, 5-7 minutes, set aside and keep warm.

Step 29: Add the reserved bacon and toss to combine.

Step 30: Remove and discard the sprigs of thyme & parsley, and bay leaf.

Step 31: To finish the sauce, once the chicken is tender and fully cooked, transfer the pan from the oven to the cooktop.

Step 32: Remove the chicken pieces to a bowl, cover and keep warm.

Step 33: Remove and discard the bouquet garni.

Step 34: In the Dutch oven, using an immersion blender, puree the sauce and vegetables until smooth.

Step 35: Cook over medium-high heat until the sauce coats the back of a wooden spoon; thin with more stock, if needed, to achieve this consistency.

Step 36: Taste an adjust for seasoning with salt & pepper.

Step 37: Lift the spoon out of the sauce and run your finger across the back of the pan; if the line holds, the sauce is done.

Step 38: Return the chicken to the sauce, and turn to coat

Step 39: Add the reserved mushrooms and pearl onions.

Step 40: Bring to a simmer over medium heat and cook until warm and the flavors marry and blend, 5-7 minutes.

Step 41: Taste and adjust for seasoning, and serve at once.