Coq au Vin

18 skinless chicken thighs

1/2 cup (125 mL) brown rice flour

5 large carrots, peeled and sliced

5 stalks celery, sliced

5 garlic cloves, smashed with flat end of large knife, peeled and minced

2 cups (500 mL) pearl onions, stem end and tips cut off and peeled

2 cups (500 mL) cremini mushrooms

1/4 cup (60 mL) cognac

2 cups (500 mL) white wine

2 1/4 cups (565 mL) low-sodium chicken broth

8 slices thick bacon

12 sprigs thyme

12 sprigs parsley

2 bay leaves

2 tbsp (30 mL) olive oil

2 tbsp (30 mL) butter

sea salt and pepper, to taste

1 Put flour in re-sealable bag. Place 6 chicken thighs at a time in bag and shake to coat pieces.
2 Heat 1 Tbsp (15 mL) of olive oil and 1 Tbsp (15 mL) of butter in large frying pan and brown chicken pieces on medium-high heat, about 6 at a time, on each side. It’s best to not put too many in at a time as the chicken will not brown as well.
3 Place browned chicken pieces on plate. Repeat until all chicken is browned.
4 Put remaining olive oil and butter in a large pot and heat on medium.
5 Slice bacon into about 1 inch (2.5 cm) pieces and brown until crispy in pot. Remove bacon from pot and add to plate of chicken.
6 Add carrots, celery, garlic, pearl onions, and mushrooms. Sprinkle vegetables with a little sea salt and fresh ground pepper. The salt will make the vegetables sweat and help them caramelize. Sauté until softened and slightly browned or caramelized.
7 Add cognac and continue to sauté for a couple of minutes.
8 Add white wine to pot and bring to a gentle boil over medium low heat for about 4 minutes.
9 Add chicken broth, spices, chicken and bacon and mix chicken in with vegetables. Cook covered on medium heat for about 40 minutes.
10 Take off lid and cook an additional roughly 10 to 15 minutes to reduce liquid and until chicken is thoroughly cooked and a meat thermometer inserted into the chicken registers 165°F (74°C).
11 Remove sprigs of thyme, parsley and bay leaves before serving.