Coq au Vin

Season the chicken pieces generously with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat and sear the chicken until golden brown on all sides, about 8 minutes. Remove and set aside.

In the same pot, add the lardons and cook until they release their fat and turn crispy, about 4 minutes. Add the chopped onion, carrot, and garlic, and sauté until softened and lightly caramelized, around 5 minutes.

Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw taste. Stir in the tomato paste and cook for 1 more minute until darkened.

Carefully pour the cognac into the pot and ignite with a long match to flambé, allowing the alcohol to burn off for about 30 seconds. Once the flames subside, add the red wine and chicken stock, scraping the bottom of the pot to release all the browned bits.

Return the chicken to the pot along with the thyme and bay leaf. Bring the liquid to a gentle simmer, cover with a tight-fitting lid, and braise on low heat for 45 minutes, turning the chicken once halfway through.

Meanwhile, in a separate skillet, melt the butter over medium heat and glaze the pearl onions until golden and tender, about 10 minutes. Add the mushrooms and cook for another 5 minutes until they release their liquid and turn golden.

Add the glazed pearl onions and mushrooms to the braising pot during the last 15 minutes of cooking. Remove the lid and increase the heat slightly to reduce the sauce until it coats the back of a spoon.

Discard the thyme sprig and bay leaf. Taste and adjust seasoning with salt and pepper. Plate the chicken over creamy mashed potatoes or crusty bread, spoon the wine sauce generously over, and garnish with fresh chopped parsley.