Coq Au Vin (Chicken Braised in Red Wine)

seriouseats.com

Sarah Walker

2 whole small chickens (about 3 pounds each, see note), each chicken cut into 4 pieces, backbones reserved for stock

2 cups dry red wine

8 ounces pearl onions (see note)

¼ pound slab bacon or salt pork, cut into 1- by ¼- by ¼-inch sticks

Kosher salt and freshly ground black pepper

8 ounces button or cremini mushrooms, woody stems trimmed if necessary, quartered

3 medium carrots, diced (about 1 ½ cups)

4 medium cloves garlic, crushed

2 sprigs thyme

2 bay leaves

2 cups gelatinous homemade chicken stock (see note) or low-sodium chicken broth

3 tablespoons cold unsalted butter, cubed

¼ cup minced flat-leaf parsley

Directions at seriouseats.com

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