Coq au Vin (Chicken Braised in Red Wine)

Method

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1. 1Pat the chicken completely dry and season with salt and pepper. In a large heavy pot or Dutch oven, cook the smoked meat in the olive oil for 4-5 minutes until it renders and crisps at the edges, then transfer to a plate.
2. 2Brown the chicken skin-side down in the same fat, in two batches so the pot isn't crowded. Cook 4-5 minutes per side until the skin is deep golden, then set aside.
3. 3Add the onion, carrot and garlic and soften for 5 minutes. Stir in the tomato paste and flour and cook for 1-2 minutes until the raw flour smell is gone.
4. 4Gradually pour in the wine (or the grape juice, vinegar and extra stock for the alcohol-free version), scraping up the browned bits from the bottom. Add the stock, thyme and bay leaves and bring to a boil.
5. 5Return the chicken and half the smoked meat to the pot; the liquid should almost cover the chicken. Cover and simmer gently for 60-75 minutes, until the meat pulls easily from the bone.
6. 6Meanwhile, melt the butter in a skillet and brown the pearl onions for 8-10 minutes, turning often. Add the mushrooms and cook for 5 more minutes until they release their liquid and turn golden.
7. 7When the chicken is tender, add the mushrooms, onions and remaining smoked meat. Simmer uncovered for 10-15 minutes, until the sauce coats the back of a spoon.
8. 8Remove the bay leaves and thyme stems and adjust the seasoning. Sprinkle with parsley and serve with mashed potatoes, boiled potatoes or crusty bread.