Coq Au Vin – Chef Antoine Lours

Ingredients

• 3 pounds chicken legs and thighs
• 2 teaspoons sea salt
• ½ teaspoon ground black pepper
• 3 cups Burgundy wine
• 1 bay leaf
• 1 teaspoon thyme leaves, chopped
• 4 ounces lardons, diced
• 3 tablespoons extra virgin olive oil
• 1 large onion, diced
• 1 large carrot, peeled and diced
• 8 ounces cremini mushrooms, sliced thickly
• 2 garlic cloves, minced
• 1 teaspoon tomato paste
• 1 tablespoon flour
• 3 tablespoons butter
• 8 ounces pearl onions, peeled
• sugar to taste
• 2 slices white bread, cut into cubes
• ¼ cup parsley, chopped