Winter warming Coq Au Vin!!

1/2 cup lardons (or very thickly sliced bacon), cut into 1/4- by 1 1/2-inch strips (optional)

2 or more tablespoons olive oil

1kg to 1.5 kg chicken, cut into parts (or all one kind of part), patted dry

1/4 cup Cognac or Armagnac

Salt and freshly ground black pepper

1 bay leaf

2 teaspoons fresh thyme

3 onions, peeled

3 tablespoons all-purpose flour

2 cups red wine, preferably pinot noir

add 1 cup fresh chicken stock

1 or 2 garlic cloves, mashed or minced

Add 2 to 3 diced fresh tomatoes (or 2 tbsp. tomato paste)

300g fresh mushrooms, trimmed, rinsed, and quarters

Fresh parsley and fresh lime/lemon zest for seasoning

Toss lardons or bacon in a heavy-bottomed casserole or pot along with 2 tablespoons oil over medium or medium-high until lightly browned, about 2 minutes. Transfer the lardons or bacon to a plate, leaving oils in the pot. Heat the oil remaining in the pot over medium-high heat. Add the chicken, being careful not to crowd the pieces. (You may need to work in batches).

Cook the chicken, turning frequently, until nicely browned on all sides. (If working in batches, return all the chicken to the pot.) Carefully pour some Cognac into the pot and wait until it becomes bubbling hot. If desired—and if you’re brave enough —ignite the sauce with a match. Let it flame for a minute. 

To extinguish the flames, simply cover the pan with its lid. Season the chicken with salt and pepper. Add the bay leaf and thyme to the pan and then nestle the onions around the chicken. Cover the pot and let the chicken simmer gently, turning the pieces once, for about 10 minutes.

Uncover the pot, remove some oil if desired, and add a generous amount of butter. Sprinkle the flour over everything, and turn the chicken and onions so the flour is absorbed by the sauce. Cover and cook, turning once or twice, for 3 to 4 minutes more. Remove the pot from the heat and gradually stir and swirl in the wine and enough stock to almost cover the chicken.

Add the lardons or bacon, garlic, and tomato to the pot, cover, and gently simmer for 20 minutes and then rest for 10 min. Test the chicken for doneness (there should be no trace of pink and the juices should run clear when the meat is pierced with a knife). Grab some tongs and transfer the chicken pieces to the plate when they’re done, add the mushrooms, and simmer 4 to 5 minutes.

The sauce should be just thick enough to lightly coat the chicken and vegetables. (If the sauce seems too thin, bring it to a boil and cook until the sauce is reduced to the desired consistency. If the sauce is too thick, thin it with stock.) Taste the sauce and correct the seasoning accordingly.

Serve the coq au vin immediately with sprinklings of parsley and grated lemon or lime zest, or let it cool, cover, and refrigerate overnight. To reheat, skim any fat that has congealed on the surface of the stew and place the pot of coq au vin over medium-low heat.