Classic French Coq Au Vin

Ingredients

• 4 chicken thighs and drumsticks
• to taste salt
• to taste black pepper
• 3 bay leaves
• 2 bottles pinot noir red wine
• to taste all-purpose flour
• 3 eggs
• 2 tbsp water
• 1 medium onion
• 2 stalks celery
• 2 carrots
• 6 ounces salt pork
• 12 sprigs thyme
• 5 sprigs rosemary
• 7 cloves garlic
• 2 cups chicken broth
• 2 tbsp tomato paste
• 24–30 pearl onions, peeled but left whole

Steps

1. Sprinkle both sides of the chicken pieces liberally with kosher salt and freshly ground black pepper.
2. Dip into the eggs.
3. Set aside.
4. Place some flour into a gallon-size zip-top bag.
5. Add the chicken pieces and toss to coat.
6. It is fun for the whole family!
7. Place water in the bottom of a cast-iron skillet along with the salt pork, and heat over medium heat.
8. Cook 8–10 minutes.
9. Remove the salt pork but leave the fat in.
10. Add the pearl onions to the same pan and cook until deeply browned.
11. Remove the onions.
12. Add the chicken pieces to the same pan, working in batches if needed, and brown on both sides.
13. Transfer to a 7–8 quart enameled Dutch oven.
14. Keep the onions in an airtight container with the salt pork in the refrigerator.
15. Pour off the remaining fat.
16. Deglaze with 1 cup of wine.
17. Pour this along with the remaining ingredients into the Dutch oven and refrigerate overnight.
18. The next day, preheat the oven to 325 °F.
19. Place the chicken in the oven and cook for 2–2½ hours, or until the chicken is tender.
20. Maintain a very gentle simmer and stir occasionally.
21. Once the chicken is done, remove it to a heatproof container, cover, and place in the oven to keep warm.
22. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, rosemary, garlic, and bay leaf.
23. Discard.
24. Return the sauce to the pot, place over medium heat, and reduce by half.
25. Once the sauce has reduced, add the salt pork and onion.
26. Cook until heated through.
27. Remove from heat, add the chicken, and serve warm over hot cooked egg noodles, if desired.