Coq au Vin (American Style)

Pat chicken thighs completely dry with paper towels, then season all sides evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Chop bacon into 1/2-inch lardons, wipe mushrooms clean and halve, dice carrots and celery into 1-inch pieces, and crush garlic cloves. Pat thawed pearl onions completely dry to prevent splattering during searing, organizing all prepped ingredients in separate piles on the acacia cutting board.

Heat the Dutch oven over medium heat, add 1 tablespoon olive oil. Toss in chopped bacon lardons, cooking for 4-5 minutes while stirring occasionally with the beech wood slotted turner, until fat is fully rendered and bacon is deep golden and crisp. Use the slotted turner to transfer crisp bacon to the medium stainless steel mixing bowl, leaving all rendered bacon fat in the pot.

Increase heat under the Dutch oven to medium-high. Working in two batches to avoid crowding the pan, place chicken thighs skin-side down in the hot bacon fat. Sear 5-6 minutes per side, using the stainless steel tongs to flip chicken once skin is deep golden and crisp and releases easily from the pot. Transfer seared chicken to the bowl holding crisped bacon, leaving all rendered fat and browned fond in the pot.

Reduce heat to medium, add diced carrots, celery, and patted-dry pearl onions to the remaining fat in the Dutch oven. Sauté for 6-7 minutes, stirring occasionally with the slotted turner, until vegetables are lightly caramelized at the edges and pearl onions are pale golden. Add crushed garlic and cook 30 seconds more, until fragrant, taking care not to burn the garlic.

Sprinkle 2 tablespoons all-purpose flour over the sautéed vegetables, stirring constantly for 1 minute to cook out the raw flour taste. Slowly pour in 1.5 cups Pinot Noir, scraping the bottom of the pot with the slotted turner to lift all browned fond into the liquid. Bring to a gentle simmer, cooking 3-4 minutes until wine is slightly reduced, then stir in chicken broth, fresh thyme sprigs, and bay leaf.

Nestle seared chicken thighs and crisped bacon back into the Dutch oven, ensuring braising liquid comes halfway up the sides of the chicken (add 2-3 tablespoons extra broth if needed). Bring to a low simmer, cover with the Dutch oven lid, then reduce heat to low. Cook 35 minutes, until chicken is fork-tender and pulls easily from the bone, reaching an internal temperature of 165°F (74°C).

Once chicken is tender, use tongs to transfer chicken and bacon back to the stainless steel bowl, cover loosely with a small piece of foil to keep warm. Bring remaining braising liquid to a steady medium simmer, add halved cremini mushrooms, cooking 8-10 minutes until mushrooms are fully tender and sauce has reduced to a thick, glossy gravy that coats the back of a spoon. Fish out spent thyme sprigs and bay leaf, then season with remaining salt and pepper to taste.

Return chicken and bacon to the Dutch oven, tossing gently to coat in the finished sauce and mushrooms. Place one chicken thigh on each off-white stoneware dinner plate, spoon mushrooms, pearl onions, vegetables, and extra sauce over the chicken. Garnish with chopped fresh flat-leaf parsley, and serve with crusty sourdough bread.