Coq au Vin

Pat the poultry dry with paper towels and season generously with salt and black pepper.

Peel and leave the pearl onions whole, or quarter them if using large onions. Cut mushrooms into halves or quarters, and chop carrots into large chunks. Mince garlic.

In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy, about 5 minutes. Transfer to a paper towel and set aside, leaving about 1 tbsp of fat in the pot.

Increase heat to medium-high. Working in batches, sear the poultry skin-side down for 4–5 minutes until golden. Flip and sear the other side for 2–3 minutes. Transfer to a plate.

In the same pot, add onions and cook over medium heat, stirring occasionally, for 5 minutes until they begin to soften and color slightly.

Add minced garlic and tomato paste; stir and cook for 1 minute until fragrant.

Deglaze the pot with red wine, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.

Add beef or chicken broth, bay leaves, and thyme sprigs. Return the seared poultry (and any accumulated juices) to the pot, nestling it among the onions. The liquid should come about three-quarters up the sides of the meat.

Bring to a simmer over medium heat. Cover with the lid, reduce heat to medium-low, and braise for 45–60 minutes, depending on the size and type of poultry, until the meat is very tender and pulling away from the bone.

In the last 15 minutes of braising, add the mushrooms to the pot.

Make a beurre manié by mashing together 1.5 tbsp softened butter and 1.5 tbsp flour into a smooth paste. Remove the pot from the heat.

Whisk the beurre manié into the braising liquid in small pieces to thicken the sauce. Return to low heat and stir gently for 2–3 minutes until the sauce coats the back of a spoon and the poultry is glossy.

Crumble the reserved bacon and stir it back into the pot. Taste and adjust seasoning with salt and pepper. Discard bay leaves and thyme sprigs.

Ladle the poultry, vegetables, and sauce into shallow bowls or onto plates. Serve warm with crusty bread, egg noodles, or mashed potatoes to soak up the rich sauce.