INGREDIENTS
1 whole chicken, cut up
1 or more cups chick stock (homemade preferred)
2 slices pancetta or thick bacon
1/2 cup flour
2 tbsp butter
kosher salt and freshly cracked pepper
1 bulb fennel, sliced
2 cups mushrooms
2 cloves garlic, chopped
2 cups pearl onions, peeled
2 carrots, cut in 2-inch pieces
1 large potato, cubed
2 1/2 cups Burgundy or pinot noir wine
5 sprigs fresh thyme
Fresh parsley, chopped, for garnish
DIRECTIONS
Heat the olive oil in a large Dutch oven or cast iron pan. Add the pancetta and cook over medium heat until lightly browned. Remove the bacon to a plate.
Lay the pieces of chicken out on paper towels and pat dry. Rub the chicken with salt and pepper. When pancetta is set aside, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, potatoes, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add mushrooms and cook until lightly browned. De-glaze the pan with the Burgundy. Stir in the chicken stock and add the fresh thyme. Bring to a simmer. Cover and simmer for 30 to 40 minutes, until the chicken is tender.
Combine 1 tbsp of butter and 1/4 cup of flour together and stir into the mixture. If needed, combine remaining butter and flour to thicken coq au vin. Add more wine if more liquid is required. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
