Coq au Vin

In this classic French stew, red wine is transformed into a luscious sauce through the magic of low heat and slow cooking. A whole chicken is seared in pieces, then braised on the stovetop in an enameled cast iron Fait Tout to lock in moisture and flavor. The traditional additions of crispy pancetta, caramelized pearl onions and butter-braised mushrooms are added to the stew right before serving to keep the integrity of contrasting flavors. Serve alongside buttered potatoes and of course, a glass of red wine.

4 ounces pancetta, diced

3-pound whole chicken, back removed and cut into 8 pieces

Kosher salt

Freshly ground black pepper

Olive oil

4 tablespoons unsalted butter, divided

1 onion, diced

2 carrots, diced

3 cloves garlic, peeled

1/4 cup brandy

1 tablespoon tomato paste

3 tablespoons all purpose flour

2 cups red wine

2 cups chicken stock

Bouquet garni

8 ounces cremini mushrooms, cut in quarters

1 cup frozen pearl onions

2 tablespoons parsley, minced

Place pancetta in the bottom of a wide sauté pan, such as a Fait Tout, or Dutch Oven and place over medium heat. Cook until browned and crispy, stirring occasionally, about 10 minutes. Remove from the pan and set aside. Leave the fat in the pan. Season the chicken all over with salt and pepper. Working in batches, sear chicken in the pan until browned on both sides, about 8 minutes per side, adding more olive oil as needed to lightly coat the pan. Remove from the pan and set aside.

Add 2 tablespoons butter to the pan and allow to melt. Add onion, carrots and garlic and cook until softened and caramelized, about 10 minutes. Add the brandy and simmer until thick and syrupy, about 3 minutes. Add the tomato paste and flour. Stir  and cook, stirring occasionally, for 2 minutes. Add the red wine, chicken stock and bouquet garni to the pan.  Bring the liquid to a boil and then reduce heat to a low simmer. Return the chicken to the pan. Cover and simmer on low until the sauce is reduced and the chicken is tender, about 1 hour 15 minutes, flipping halfway through cooking.

Meanwhile, heat a sauté pan over medium heat.  Add 1 tablespoon butter and 1 tablespoon olive oil to the pan. Sauté the mushrooms until golden brown. Season with a pinch of salt and pepper. Remove from the pan and set aside. Repeat with the pearl onions. Combine the onions with the mushrooms and keep warm.

Once the chicken is tender, remove from the pan. Strain the sauce. Return sauce to the pan and season to taste with salt and pepper. Add the chicken back to the pan and toss to coat. Add the mushrooms and onions. Top with the cooked pancetta and garnish with parsley to serve.