Today we're making coq au vin. This is an awesome classic French dish that I think you'll love!

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
https://www.sipandfeast.com/coq-au-vin/

INGREDIENTS WITH GRAM AMOUNTS

For the stew
4 ounces (114g) thick cut bacon - cut into 1" pieces
3 1/2-4 pounds (1600-1800g) chicken thighs and legs
1 medium white onion - diced
1 large carrot - diced
2 ribs celery - diced
5 cloves garlic - minced
1/2 cup (60g) flour
3 tablespoons (42g) tomato paste
1 750ml bottle Burgundy wine or other dry red wine
1 cup (240g) low sodium or homemade chicken stock: https://www.sipandfeast.com/chicken-s...
8 sprigs thyme - tied together
2 large bay leaves
salt and pepper - to taste
1/2 ounce dark chocolate - optional

For finishing
3 tablespoons (42g) butter
2 tablespoons (28g) olive oil divided
16 pearl onions
1 pound (454g) cremini mushrooms quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper - to taste

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