Coq au Vin

Pat the chicken pieces completely dry with paper towels. Season all over with 1 tsp salt and ½ tsp black pepper. Separate parsley stems from leaves; roughly chop the leaves and set aside. Measure out the cognac, stock and wine.

Place the lardons in a large Dutch oven or heavy braising pot over medium heat. Cook, stirring occasionally, for 8–10 minutes until the fat has fully rendered and the lardons are golden and crisp. Remove with a slotted spoon and set aside, leaving the fat in the pot.

Increase the heat to medium-high. Working in two batches to avoid crowding, add the chicken pieces skin-side down and sear for 6–7 minutes until the skin is deep mahogany brown and releases cleanly from the pot. Flip and sear the other side for 3 minutes. Remove and set aside.

Reduce heat to medium. Add the chopped onion, carrots and celery to the pot and cook, stirring occasionally, for 6–8 minutes until softened and beginning to colour at the edges.

Add the garlic and tomato paste and stir constantly for 2 minutes until the paste darkens to a brick-red colour.

Pour in the cognac and scrape up all browned bits from the base of the pot. Let it bubble for 1–2 minutes until almost evaporated.

Add the flour and stir continuously for 1 minute to coat the vegetables and cook out the raw flour taste.

Pour in the entire bottle of wine and the chicken stock. Add the thyme, bay leaves and parsley stems. Return the lardons to the pot and nestle in the chicken pieces, skin-side up, so they sit just below the surface of the liquid. Bring to a vigorous boil.

Reduce heat to low, partially cover, and braise for 60–75 minutes, until the chicken is deeply tender and pulls easily from the bone. Use a meat thermometer to confirm the thickest part of the thigh has reached at least 88°C — well past the 74°C poultry safe-minimum — the point at which the connective tissue has melted away for that classic silky coq au vin texture. Remove the chicken pieces and set aside, tented loosely with foil.

Increase heat to medium-high and simmer the braising liquid, uncovered, for 15–20 minutes until reduced by roughly one third and the sauce coats the back of a spoon. Discard the thyme sprigs, bay leaves and parsley stems.

While the sauce reduces, melt 1½ tbsp butter with a splash of olive oil in a skillet over medium-high heat. Add the pearl onions and cook, tossing occasionally, for 8–10 minutes until golden and tender. Remove and set aside.

Add the remaining 1½ tbsp butter to the same skillet over high heat. Add the mushrooms in a single layer and cook without stirring for 4–5 minutes until deeply browned on one side. Season lightly with salt and pepper.

Return the chicken, pearl onions and mushrooms to the Dutch oven with the reduced sauce. Simmer gently together over low heat for 5 minutes to marry the flavours and reheat the chicken through.

Taste the sauce and adjust seasoning with salt and pepper. Ladle into warmed bowls or serve directly from the pot, scattered with the chopped parsley leaves.