Perfect Coq Au Vin

• a large chicken, jointed into 6 or 8 pieces, or parts
• 1/2 cup pancetta or bacon chopped
• 2 tbs butter
• 2 medium onions
• a large carrot
• 1 rib of celery
• 2 cloves of garlic
• 2 tbsps flour
• a bottle of red wine
• 1.5 CUP chicken stock
• 1 tbs dried or fresh thyme
• 3 bay leaves
• 2.5 tbs butter
• 12 pearl onions, peeled
• 1 cup small mushrooms (cremini are best)
• boiled potatoes or egg noodles to serve.

1. 1. Cut the pancetta into short strips. Add them to butter in a large pot or casserole with lid, stirring so that they do not burn. When cooked, transfer from pan to bowl. Leaving drippings in pan.
2. 2. Add chicken pieces to pan. Cooking until both sides have a nice gold/honey color. Do not brown them. When golden transfer from pan to the bowl with the pancetta. By now you should have a sticky pan with fat. This is good.
3. 3. Add the carrot,onion and celery to the pan stirring occasionally until the onions are translucent. Add the garlic, peeled and thinly sliced, as you go.
4. 4. Return the chicken and pancetta to the pan, stir in the flour and let everything cook for a minute. Add the wine. Add the chicken stock until the entire chicken is covered (it may not be the entire 2 cups).
5. 5. Bring to a boil, then simmer with lid partially on for 10 mins.
6. 6. Melt the butter in a small pan, add the small peeled onions and then the mushrooms. Cook until they are golden add sallt/pepper then add them to the main pot.
7. 7. Simmer everything for about an hour until the chicken is cooked through. When it is cooked, remove chicken and turn up heat to a rapid bubble to reduce down to a glossy thicker texture. Return chicken to pan and serve with boiled potatoes or egg noodles.

chicken, pancetta, butter, onions, carrot, celery, garlic, flour, red wine, chicken stock, thyme, bay leaves, butter, pearl onions, mushrooms, potatoes

Taken from www.epicurious.com/recipes/member/views/perfect-coq-au-vin-50025495 (may not work)