Coq au Vin

Ingredients

• 3 lb chicken legs and thighs
• 2 � teaspoon kosher salt, more as needed

Instructions

1. 1

   � teaspoon freshly ground black pepper, more to taste 3 cups hearty red wine, preferably from Burgandy 1 bay leaf 1 teaspoon chopped fresh thyme leaves 4 ounces lardons, pancetta or bacon, diced into � inch pieces (about 1 cup) 3 tablespoons extra-virgin olive oil, more as needed 1 large onion, diced 1 large carrot, peeled and diced 8 ounces white or brown mushrooms, halved if large, and sliced (about 4 cups) 2 garlic cloves, minced 1 teaspoon tomato paste 1 tablespoon all-pur pose our 2 tablespoons brandy 3 tablespoons unsalted butter 8 ounces peeled pear onions pinch sugar 2 sliced white bread, cut into triangles, crusts removed � cup chopped parsley, more for ser ving Season chicken with 2� teaspoons salt and � teaspoon pepper.

2. 2

   In a large bowl, combine chicken, wine, bay leaf and thyme.

3. 3

   Cover and refrigerate for at least 2 hours or, even better, overnight.

4. 4

   In a large Dutch oven or a heavy-bottomed pot with a tight- tting lid, cook lardons over medium-low heat until fat has rendered, and lardons are golden and crisp, 10 to 15 minutes.

5. 5

   Using a slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in pot.

6. 6

   Remove chicken from wine, reser ving the marinade.

7. 7

   Pat chicken pieces with paper towels until ver y dr y.

8. 8

   Heat lardon fat over medium heat until it's just about to smoke.

9. 9

   Working in batches if necessar y, add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. (Add oil if the pot looks a little dr y.) Transfer chicken to a plate as it browns.

10. 10

    Add diced onion, carrots, half the mushrooms and the remaining � teaspoon salt to pot.

11. 11

    Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat if necessar y to prevent burning.