Coq Au Vin

Serves 4

Ingredients:

One 6-pound/2.7-kg whole organic chicken (backbone removed, cut into 8 pieces — 2 drumsticks, 2 thighs, 2 wings, 2 breasts)
2 cups/470 ml dry red wine
12 small shallots, halved lengthwise, peeled
2 bay leaves
1 large sprig fresh thyme
2 large garlic cloves, bruised
3 cups/680 ml chicken stock
One 4-ounce/115-g slab bacon, cut into narrow strips (also known as "lardons")
Salt and freshly ground black pepper
1/3 cup/45 g all-purpose flour
2 tablespoons/30 ml olive oil
1 tablespoon/20 g tomato paste
8 white mushrooms, trimmed
8 cremini mushrooms, trimmed
1 tablespoon/about 2 g chopped fresh flat leaf parsley

Method:

Combine the chicken, wine, shallots, bay leaves, thyme and garlic cloves in a 13x9-inch/33x23-cm baking dish. Cover and refrigerate at least 4 hours and up to 1 day, turning the chicken occasionally.Bring the chicken stock to a boil in a heavy medium saucepan over medium-high heat. Add the bacon strips and simmer for 8 minutes.

Using a slotted spoon, transfer the bacon to a small bowl. Spoon off any fat that rises to the top of the stock. Set the stock and bacon aside.  Preheat the oven to 350°F/180°C.  Pour the chicken mixture into a colander that is set over a large bowl. Pat the chicken dry with paper towels. Reserve the marinade liquid in the bowl and the shallots, herbs and garlic in the colander.

Sprinkle the chicken with salt and pepper, and dredge the chicken in the flour to coat lightly.  Heat the oil in a large heavy ovenproof pot over medium-high heat.  Working in 3 batches, add the chicken pieces and cook until they are deep golden brown on all sides, about 8 minutes per batch.  Transfer the chicken to a plate and pour off the excess oil from the pot.  Add the reserved shallots and sauté for 2 minutes, or until they begin to brown and become tender. 

Add the reserved bacon pieces and garlic.  Add the mushrooms and the reserved herbs and sauté for 4 minutes, or until the mushrooms are golden brown and begin to soften.  Stir in the tomato paste.  Add the strained marinade liquid and the reserved chicken stock.

Bring the liquids to a simmer over high heat.  Nestle the chicken pieces into the cooking liquid.  Place the uncovered pot in the oven for 30 minutes, or until the chicken is cooked through.  Transfer the chicken from the cooking liquid to a platter. Cover the chicken to keep it warm.  Simmer the cooking liquid over medium-high heat until it is reduces and forms a slightly thickened sauce, stirring occasionally, about 10 minutes.

Add the chopped parsley to the sauce.  Spoon the sauce over the chicken and serve.