Name: Coq au Vin Traditionnel
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Ingredients: 8 pieces Chicken pieces (thighs and drumsticks); 150 g Bacon lardons; 250 g Button mushrooms; 200 g Pearl onions; 750 ml Red wine (Burgundy preferred); 250 ml Chicken broth; 3 cloves Garlic; 2 whole Carrots; 3 pieces Thyme sprigs; 1 whole Bay leaf; 1 tbsp Tomato paste; 2 tbsp Butter; 1 tbsp Olive oil; 1 tsp Salt; 0.5 tsp Black pepper

DinnerComfort FoodHigh-Protein

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Chicken pieces (thighs and drumsticks)	8 pieces	3	0g	0g	0g
Bacon lardons	150 g	104	3g	0g	10g
Button mushrooms	250 g	9	1g	1g	0g
Pearl onions	200 g	13	0g	3g	0g
Red wine (Burgundy preferred)	750 ml	108	0g	3g	0g
Chicken broth	250 ml	3	0g	0g	0g
Garlic	3 cloves	2	0g	1g	0g
Carrots	2 whole	8	0g	2g	0g
Thyme sprigs	3 pieces	1	0g	0g	0g
Bay leaf	1 whole	0	0g	0g	0g
Tomato paste	1 tbsp	2	0g	1g	0g
Butter	2 tbsp	34	0g	0g	4g
Olive oil	1 tbsp	21	0g	0g	2g
Salt	1 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	1	0g	0g	0g

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Chicken pieces (thighs and drumsticks)	8 pieces	3	0g	0g	0g
Bacon lardons	150 g	104	3g	0g	10g
Button mushrooms	250 g	9	1g	1g	0g
Pearl onions	200 g	13	0g	3g	0g
Red wine (Burgundy preferred)	750 ml	108	0g	3g	0g
Chicken broth	250 ml	3	0g	0g	0g
Garlic	3 cloves	2	0g	1g	0g
Carrots	2 whole	8	0g	2g	0g
Thyme sprigs	3 pieces	1	0g	0g	0g
Bay leaf	1 whole	0	0g	0g	0g
Tomato paste	1 tbsp	2	0g	1g	0g
Butter	2 tbsp	34	0g	0g	4g
Olive oil	1 tbsp	21	0g	0g	2g
Salt	1 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	1	0g	0g	0g

Directions

Step 1
Pat chicken dry and season with salt and pepper. In a large Dutch oven, cook lardons until crispy. Remove and set aside, reserving fat.
Step 2
Brown chicken pieces in the reserved fat and a little olive oil until golden on all sides. Remove chicken.
Step 3
Sauté chopped carrots, pearl onions, and minced garlic in the pot until softened. Stir in tomato paste.
Step 4
Return chicken to the pot. Add red wine, chicken broth, thyme, and bay leaf. Bring to a simmer.
Step 5
Cover and braise in a preheated oven at 160°C (325°F) for 1.5-2 hours, or until chicken is tender.
Step 6
While chicken braises, sauté mushrooms in butter until golden. Add them to the pot along with the reserved lardons during the last 30 minutes of cooking.
Step 7
Remove bay leaf and thyme sprigs before serving. Serve hot, garnished with fresh parsley.