Sunny's Coq au Vin Recipe | Sunny Anderson | Food Network

Ingredients

• 4 chicken legs, thighs and drumsticks kept attached, skin removed
• 1 bottle red wine
• 4 cloves garlic, smashed
• 2 sprigs thyme
• 1 bay leaf
• 1 bunch fresh parsley, half whole, half chopped
• 1/4 cup olive oil
• 1 Vidalia onion, chopped
• 1 carrot, chopped
• 2 celery stalks, chopped
• 1 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 3 cups chicken stock
• 1/2 pound thick-cut bacon, cut in fours
• 1 pound button mushrooms, halved
• 8 ounces frozen pearl onions, thawed
• Salt and freshly ground black pepper
• 1 pound pappardelle noodles, cooked al dente, warm
• 3 tablespoons butter