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Coq Au Vin - Once Upon A Chef
Ingredients
- 3 tablespoons olive oil, divided
- 4 ounces diced pancetta (or bacon)
- 8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin (see note)
- Salt
- Freshly ground black pepper
- 1 large yellow onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 1/4 cup Cognac
- 2-1/2 cups red wine, preferably Burgundy or Pinot Noir
- 2-1/2 cups chicken broth
- 1-1/2 tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 1-1/2 teaspoons sugar
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 bay leaf
- 3 large carrots, peeled and cut into 1/2-inch chunks on the bias
- 8 ounces sliced cremini mushrooms
- 4 tablespoons unsalted butter, softened
- 4 tablespoons all-purpose flour
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