Chicken Braised in Red Wine

Known in France as Coq au Vin. A Shaun Hill recipe.

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• 4  tablespoons unsalted butter
• 1  chicken, cut up into 8 pieces
• 1  cup  white pearl onion
• 4  ounces  thick sliced bacon, cut into 1-inch strips
• 16  ounces button mushrooms
• 2  garlic cloves, crushed
• 1  tablespoon flour
• 1  tablespoon tomato paste
• 1  cup red wine
• 1  tablespoon sugar
• 2  cups  chicken stock

Directions

1. Heat half the butter in a heavy pot. Season chicken with salt and pepper, add to pot, and cook, turning until browned.
2. Add onions and bacon and cook until lightly browned, about 10 minutes. Add mushrooms and garlic, and cook a few more minutes, turning them in the juices.
3. Stir the flour into the browned butter and cook for one minute. Add the tomato paste, wine, and sugar; stir well and bring to a boil.
4. Lower heat to barely simmering and let braise gently until chicken is cooked. (approximately 50 minutes).
5. Lift out chicken pieces and vegetables onto serving dish.
6. Transfer batches of cooking liquid and any trimmings left in pan to a blender. Add the remaining butter and blend. Taste for seasoning. Serve with chicken.