Coq au vin (French Chicken Stew)

Prep Steps

• 12 oz bacon {do:dice}
• 8 oz baby bella mushrooms into quarters {do:break}
• 1 large onion {do:dice}
• 1 large carrot {do:dice}
• 3 cloves garlic {do:mince}

Crisp the Bacon

In a Dutch oven or large pot over medium-high heat, or in an Instant Pot set to Sauté on high, cook until crisp...

• 12 oz bacon, diced

Set the bacon aside, leaving the fat in the pot.

Brown the Chicken

Season with salt and pepper, then sear in the bacon fat until browned on all sides...

• 3 lbs bone-in chicken pieces

Set aside.

The Vegetables

Add to the pot and sauté until browned, about 6 minutes...

• 8 oz baby bella mushrooms{tip:Baby bella, cremini and brown mushrooms are the same mushroom: a young portobello. Stores just label them differently. White button mushrooms work too, with a milder flavor.}, broken into quarters
• 1 large onion, diced
• 1 large carrot, diced
• 8 oz pearl onions, peeled (optional)

Note: To peel pearl onions easily, blanch them in boiling water for 2 minutes, then plunge into ice water. Cut off the stem end and squeeze, and they slip right out of their skins.

Add and cook 1 minute, until fragrant...

• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp all-purpose flour

Braise

Option: Stovetop or Oven {id:method.stove}

The slow, classic French braise.

Pour in, scraping up the browned bits, then add...

• 3 cups dry red wine
• 2 cups chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1/2 tsp black pepper

Bring to a simmer and return the chicken and half the bacon to the pot. Cover and cook over low heat, or in a 325°F oven, until the chicken is falling off the bone, 1 1/2–2 hours.

Option: Instant Pot {id:method.ip, cooktime:-60}

Fall-off-the-bone chicken in about 45 minutes.

Press Cancel. Pour in, scraping every browned bit off the bottom of the pot, then add...

• 3 cups dry red wine
• 2 cups chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1/2 tsp black pepper

Return the chicken and half the bacon to the pot. Lock the lid, set the valve to Sealing and cook on High Pressure for 15 minutes. Let the pressure release naturally for 10 minutes, then quick release the rest.

Lift out the chicken, set the Instant Pot to Sauté and simmer the sauce uncovered until slightly thickened, 5–10 minutes. Return the chicken to the sauce.

Serve

Serve over mashed potatoes or with crusty bread to soak up the sauce. Top with the rest of the bacon and...

• 2 tbsp fresh parsley, chopped (optional)