Coq au vin

Rinse the chicken thighs and pat them dry with a paper towel. If needed, cut them into smaller pieces so they fit into your pot.

Peel and coarsely chop the onion, peel the carrot and slice it into rounds, and crush the garlic cloves with the flat side of a knife.

In a bowl, combine the chicken with the vegetables, bay leaf, thyme, and whole peppercorns. Pour over the red wine and leave to marinate in a cool place for at least 4 hours, ideally overnight.

Remove the chicken from the marinade, pat it thoroughly dry, and season with salt. Strain the marinade through a sieve and reserve the wine and vegetables separately.

Cut the bacon into small strips and render it in a pot with a little oil until golden, then remove it and set aside.

In the rendered bacon fat, sear the chicken thighs on all sides over high heat until deeply browned, about 8 to 10 minutes, then transfer them to a plate.

Add the strained vegetables from the marinade to the pot and sauté them for about 5 minutes, until they begin to soften and caramelize at the edges.

Stir in the flour and cook briefly until it loses its raw taste. Add the tomato paste and cook for another minute.

Gradually pour in the strained marinade wine and beef stock, stirring well to create a smooth sauce without lumps.

Return the chicken thighs and rendered bacon to the pot. Season with salt and pepper, bring to a gentle simmer, lower the heat, and braise covered for about 60 minutes until the meat is tender.

Meanwhile, melt half the butter in a frying pan and sauté the peeled pearl onions until golden, about 8 minutes, shaking the pan often so they don't burn.

In the remaining butter, briskly sauté the mushrooms cut into quarters until browned and the excess water has evaporated.

About 15 minutes before the end of braising, stir the sautéed onions and mushrooms into the chicken sauce so everything cooks together and the flavors come together.

Remove the bay leaf and thyme sprigs from the sauce. If the sauce is too thin, simmer it briefly uncovered to reduce.

Serve the coq au vin hot, sprinkled with freshly chopped parsley. Traditionally served with toasted white bread, boiled potatoes, or mashed potatoes.