Name: Coq Au Vin
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 servings
Ingredients: 3 pounds chicken pieces, skin-on and bone-in (I used 4 thighs and 4 legs); 2.5 cups dry red wine (see suggestions below); 1 cup beef or chicken stock; 8 ounces thick-cut bacon, diced; Kosher salt and freshly-cracked black pepper; 1 large shallot, peeled and finely-diced (or 1/2 cup finely-diced white onion); 1 cup frozen pearl onions, thawed; 3/4 pound baby bella mushrooms, halved; 6 garlic cloves, peeled and minced; 1/3 cup all-purpose flour; 1 tablespoon tomato paste; 1/4 cup Cognac or brandy; 4 fresh thyme sprigs; 2 bay leaves; chopped curly-leaf parsley, for garnish; optional: mashed potatoes or cooked egg noodles, for serving