Name: Classic Coq au Vin
Yield: Makes 4 to 6 servings
Ingredients: 1 750-ml bottle French Burgundy or California Pinot Noir; 1 large onion, sliced; 2 celery stalks, sliced; 1 large carrot, peeled, sliced; 1 large garlic clove, peeled, flattened; 1 teaspoon whole black peppercorns; 2 tablespoons olive oil; 1 6-pound roasting chicken, backbone removed, cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings with top quarter of adjoining breast, 2 breasts); 1 tablespoon olive oil; 6 ounces thick-cut bacon slices, cut crosswise into strips; 3 tablespoons all purpose flour; 2 large shallots, chopped; 2 large garlic cloves, chopped; 4 large fresh thyme sprigs; 4 large fresh parsley sprigs; 2 small bay leaves; 2 cups low-salt chicken broth; 4 tablespoons (1/2 stick) butter; 1 pound assorted fresh wild mushrooms (such as crimini and stemmed shiitake); 20 1-inch-diameter pearl onions, or boiling onions, peeled; Chopped fresh parsley

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Classic Coq au VinBrian Leatart

Marinating the chicken in the wine mixture adds flavor. Starting two days ahead and rewarming the dish improves that flavor.

Recipe notes

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