Coq au Vin

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6 large chicken legs with thighs, separated, skin on and knucles removed
1 large yellow onion, cut into ½-inch dice
1 large carrot, cut into ½-inch dice
2 celery stalks, cut into medium dice
1 head garlic, halved horizontally
1 bottle red wine
1 bouquet garni (parsley, thyme, bay leaf, and peppercorns wrapped in a leek and tied
Coarse salt and freshly ground pepper
¼ cup olive oil
3 tablespoons tomato paste
3 tablespoons all-purpose flour
3 cups veal stock
1 pint pearl onions, peeled
½ pound smoked slab bacon, diced
1 pound small white mushrooms
3 tablespoons chopped flat-leaf parsley


  1. In a large bowl, combine the chicken, onion, carrot, celery, garlic, wine and bouquet garni. Cover with plastic wrap, and refrigerate for 1 to 2 days. Drain, reserving liquid, and separating the chicken from the vegetables. Season the chicken with salt and pepper.
  2. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat, until it begins to smoke. Working in batches so as not to crowd the pan, add the chicken, and brown, about 8 minutes per side. Between batches discard oil, heating fresh for each batch.
  3. Reduce heat to medium, and add reserved vegetables. Cook until softened, and beginning to brown, 5 to 8 minutes. Stir in tomato paste, and cook for 2 minutes. Add flour, and cook, stirring, for two minutes more. Stir in reserved marinade, scraping up and browned bits from the bottom of the pan. Bring to a boil and cook until reduced by half, 15 to 20 minutes.
  4. Add the browned chicken, stock, and return to a boil. Reduce to a simmer, and cook until chicken is tender, about 1 hour more.
  5. Meanwhile, prepare remaining ingredients. Bring a medium pot of water to a boil. Add the pearl onions and cook until tender, 5 to 10 minutes. Strain, and set aside.
  6. In a large skillet, cook the bacon over medium heat until brown, about 10 minutes. Using a slotted spoon, remove to a paper towel-lined plate to drain; set aside. Add the mushrooms, and cook, stirring frequently, until brown, about 5 minutes. Remove with a slotted spoon; set aside. To the same pan, add the pearl onions, and cook until brown, about 5 minutes. Remove, and set aside.
  7. Remove the chicken from the braising liquid; set aside. Strain the liquid, discarding solids. Return liquid to Dutch oven, and bring to a strong simmer, skimming, as necessary. Add the chicken, along with the reserved bacon, onions, and mushrooms, simmer until heated through, about 15 minutes more. Just before serving, stir in the parsley.

Source, which says, “These recipes have been adapted from “The Balthazar Cookbook” by Keith McNally, Riad Nasr, and Lee Hansen. Copyright 2003 by Keith McNally, Riad Nasr, and Lee Hansen.”