Coq au Vin a la Bourguignonne
(Serves 3 - 4)

1 each 3# chicken cut into 6 pieces, reserve any bones and wings
2.5 cups red Burgundy wine or other dry red wine
1 tsp. fresh thyme, minced
1 bay leaf
1 T. garlic, minced
6 ounces salt pork or bacon, cut into ½ inch strips
kosher salt and fresh ground pepper to taste
12-16 small 1” boiling onions or 24-32 pearl onions, peeled
12-16 medium mushrooms, whole or quartered
1 T. minced shallot
¼ cup cognac or brandy
1 cup chicken stock
1 package glace de volaille (poulet)
1 T. fleur de sel butter
1 T. chopped flat leaf parsley

Directions

In a stainless steel bowl, marinate chicken pieces over night in red wine, thyme, bay leaf and garlic. The next day, remove chicken pieces and dry thoroughly. Roast any chicken bones or wings in a 400 degree oven until well browned. In a medium size sauté pan, cook the salt pork or bacon until rendered and crisp. Remove and save the cooked pork. Season the chicken pieces and sear them well in the rendered pork fat, adding more oil if necessary. Remove the seared chicken pieces and add the peeled onions and cook until brown. Add the mushrooms and cook until caramelized. Add the shallots and caramelize. Add the cognac, flame and reduce until dry. Add the red wine marinade and reduce to 1 cup. Add the chicken stock, any roasted chicken bones and the glace de volaille. Bring to a simmer, add the chicken legs, thighs and cooked bacon, cover and cook in a 325 – 350 degree oven for 30 minutes. After 30 minutes, add the chicken breasts and finish cooking, about 8 minutes. Remove any chicken bones and bay leaf. Arrange chicken on warmed serving platter. Bring sauce to a simmer, skim any fat. Adjust sauce consistency with cornstarch if necessary. Stir in butter until melted, finish with parsley and pour over chicken.