Coq Au Vin | Steven D Noble

Ingredients

• 3 lbs chicken pieces, bone-in, skin-on
• ¼ cup all-purpose flour
• 6 oz bacon, cut into lardons
• 2 tbsp olive oil
• 1 bottle (750 ml) dry red wine, such as Burgundy or Pinot Noir
• 2 cups chicken broth
• 2 tbsp tomato paste
• 4 cloves garlic, minced
• 1 yellow onion, chopped
• 1 cup pearl onions, peeled
• 2 cups mushrooms, quartered
• 1 large carrot, sliced
• 1 bouquet garni (thyme, bay leaf, and parsley tied together)
• Salt and freshly ground black pepper, to taste
• 2 tbsp unsalted butter
• 2 tsp sugar