Coq au Vin | Temp | Umami

Ingredients

• 3 pounds bone-in, skin-on chicken legs, thighs, drumsticks, or a combination
• 3 teaspoons kosher salt, divided, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 4 ounces thick-cut bacon or pancetta, cut into 1/4-inch-wide pieces (about 1 cup)
• 1 large yellow onion, diced (about 2 cups)
• 2 large carrots, peeled and diced (about 1 1/2 cups)
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 dried bay leaves
• 1 teaspoon dried thyme
• 1 1/2 tablespoons all-purpose flour
• 1/4 cup Cognac or brandy
• 2 cups dry red wine, preferably Burgundy or Pinot Noir
• 1 cup low-sodium chicken broth
• 3 tablespoons unsalted butter
• 8 ounces cremini or baby bella mushrooms, quartered (about 3 cups)
• 8 ounces fresh or frozen pearl onions, peeled if fresh (do not thaw frozen, about 2 cups)
• Chopped fresh parsley leaves, for garnish (optional)