Coq au Vin - Once Upon a Chef

Name: Coq au Vin - Once Upon a Chef
Ingredients: 3 tablespoons olive oil, divided; 4 ounces diced pancetta (or bacon); 8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin (see note); Salt; Freshly ground black pepper; 1 large yellow onion, roughly chopped; 4 garlic cloves, roughly chopped; 1/4 cup Cognac; 2-1/2 cups red wine, preferably Burgundy or Pinot Noir; 2-1/2 cups chicken broth; 1-1/2 tablespoons tomato paste; 2 teaspoons balsamic vinegar; 1-1/2 teaspoons sugar; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 1 bay leaf; 3 large carrots, peeled and cut into 1/2-inch chunks on the bias; 8 ounces sliced cremini mushrooms; 4 tablespoons unsalted butter, softened; 4 tablespoons all-purpose flour

"TESTED & PERFECTED RECIPE -- Rich and brimming with flavor, coq au vin is a classic French stew of chicken braised in red wine...."

INGREDIENTS

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3 tablespoons olive oil, divided

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4 ounces diced pancetta (or bacon)

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8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin (see note)

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Salt

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Freshly ground black pepper

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1 large yellow onion, roughly chopped

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4 garlic cloves, roughly chopped

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1/4 cup Cognac

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2-1/2 cups red wine, preferably Burgundy or Pinot Noir

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2-1/2 cups chicken broth

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1-1/2 tablespoons tomato paste

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2 teaspoons balsamic vinegar

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1-1/2 teaspoons sugar

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1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

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1 bay leaf

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3 large carrots, peeled and cut into 1/2-inch chunks on the bias

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8 ounces sliced cremini mushrooms

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4 tablespoons unsalted butter, softened

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4 tablespoons all-purpose flour

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