Modern Coq au Vin

Name: Modern Coq au Vin
Cuisine: Europe, French
Ingredients: 1 bottle, fruity, smooth, medium-bodied red wine (see note above); 2 cups, low-sodium chicken broth; 10 sprigs, fresh parsley leaves; 2 tablespoons, minced fresh parsley leaves; 2 , sprigs fresh thyme; 1 , bay leaf; 4 ounces, bacon, preferably thick-cut, cut crosswise into 1/4-inch pieces; 2 1/2 pounds, boneless, skinless chicken thighs, trimmed of excess fat and cut in half crosswise; , Salt and ground black pepper; 5 tablespoons, unsalted butter; 24 , frozen pearl onions, thawed, drained, and patted dry (about 1 cup) (see note above); 8 ounces, cremini mushrooms, wiped clean, stems trimmed, halved if small and quartered if large; 2 medium cloves, garlic, minced or pressed through garlic press (about 2 teaspoons); 1 tablespoon, tomato paste; 2 tablespoons, all-purpose flour

Main Courses
Europe
French
Fruits & Vegetables
Poultry
Vegetables
Chicken
Stews

Appears in Cook's Illustrated November/December 2006, America's Test Kitchen TV

White-tablecloth restaurants have hijacked this simple chicken and wine stew, making it a fussy, time-consuming affair. Could we return this dish to its humble roots?

SERVES 4 to 6

TIME 2 hours

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