Traditional Coq au Vin

Ingredients

• 1 whole chicken (cut into pieces)
• 2 tbsp olive oil
• 1 onion (chopped)
• 2 carrots (sliced)
• 2 cloves garlic (minced)
• 2 cups red wine (preferably Burgundy)
• 1 cup chicken broth
• 1 tbsp tomato paste
• 2 tbsp fresh thyme
• 2 bay leaves
• 200 g mushrooms (sliced)
• 100 g pearl onions (peeled)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot and brown the chicken pieces.
2. Remove the chicken and sauté onions, carrots, and garlic until softened.
3. Stir in tomato paste, thyme, bay leaves, and wine. Bring to a simmer.
4. Add the chicken back into the pot and pour in chicken broth. Cover and cook for 1 hour on low heat.
5. In a separate pan, sauté mushrooms and pearl onions until golden, then add to the pot.
6. Continue cooking for another 20 minutes, or until the chicken is tender.
7. Season with salt and pepper, garnish with parsley, and serve with crusty bread.