Coq au Vin (Chicken Braised in Red Wine) | Dinners

Name: Coq au Vin (Chicken Braised in Red Wine) | Dinners
Ingredients: 2 whole small chickens (about 3 pounds each, see note), each chicken cut into 4 pieces, backbones reserved for stock; 2 cups dry red wine; 8 ounces pearl onions (see note); 1/4 pound slab bacon or salt pork, cut into 1- by 1/4- by 1/4-inch sticks; Kosher salt; freshly ground black pepper; 8 ounces button or cremini mushrooms, woody stems trimmed if necessary, quartered; 3 medium carrots, diced (about 1 1/2 cups); 4 medium cloves garlic, crushed; 2 sprigs thyme; 2 bay leaves; 2 cups gelatinous homemade chicken stock (see note) or low-sodium chicken broth; 3 tablespoons cold unsalted butter, cubed; 1/4 cup minced flat-leaf parsley

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Receta de Aaron Parn de Dinners.

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Dutch oven
Instant-read thermometer
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Zip-top bag
Paring knife
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Cutting board
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Ingredients

2 whole small chickens (about 3 pounds each, see note), each chicken cut into 4 pieces, backbones reserved for stock
2 cups dry red wine
8 ounces pearl onions (see note)
1/4 pound slab bacon or salt pork, cut into 1- by 1/4- by 1/4-inch sticks
Kosher salt
freshly ground black pepper
8 ounces button or cremini mushrooms, woody stems trimmed if necessary, quartered
3 medium carrots, diced (about 1 1/2 cups)
4 medium cloves garlic, crushed
2 sprigs thyme
2 bay leaves
2 cups gelatinous homemade chicken stock (see note) or low-sodium chicken broth
3 tablespoons cold unsalted butter, cubed
1/4 cup minced flat-leaf parsley