Christine Cushing’s Coq au Vin | Canadian Living

Ingredients

• 2 1/2 lbs chicken thighs and legs (1.2 kg )
• 2 cups red wine , preferably a French Gamay, Merlot or Pinot noir (500 ml), divided
• sea salt and freshly cracked black pepper, to taste
• flour to dredge chicken + 2 tbsps to thicken sauce, optional (25 grams)
• 2 tablespoons butter (25 grams)
• 1 tablespoon olive oil (15 ml)
• 1/4 cup brandy (50 ml)
• 3 oz thickly sliced bacon or lardons, diced (90 grams)
• 1 1/2 cup pearl onion , blanched and peeled (250 grams)
• 1 bay leaf
• 2 sprigs of thyme , chopped
• 1 rosemary sprig
• 3 large King oyster mushrooms , diced
• 2 cloves garlic , chopped
• 1 tablespoon tomato paste (15 ml)
• 1 1/2 cup chicken stock , preferably homemade (375 ml)
• 1/2 lb mini new red potatoes , cut in half if larger (225 grams)
• 2 large carrots , cut into ½ in pieces
• 2 tablespoons chopped parsley , for garnish