Cook Time: 1 Hour 45 Mins
6 oz Slab Bacon, Sliced 1/4 Inch Thick, Cut Into 1-Inch Lardons
1 4lb Chicken, Cut into 8 Pieces
Freshly Ground Pepper
2 Garlic Cloves, Smashed
1 Medium Onion, Finely Chopped
4 Large Carrots, Sliced 1/4 Inch Thick
2 Cups Dry Red Wine, Such As Pinot Noir
2 Cups Chicken Stock
Bouquet Garni (4 thyme sprigs, 8 parsley sprigs and 1 bay leaf tied with kitchen twine)
2 Tbs Unsalted Butter
2 Tbs Extra-Virgin Olive Oil
1 Lb Shiitake Mushrooms, Sliced
2 Tbs Chopped Parsley
1) In a cast iron skillet, cook the bacon over moderately high heat, stirring frequently, until crisp, about 6 minutes. Remove bacon and place on paper towel to adsorb grease.
2) Pat the chicken dry and season generously with salt and pepper. Add the chicken to the skillet skin side down and cook over moderately high heat, turning once, until browned all over, about 10 minutes. Transfer the chicken to a plate and pour off all but 2 tablespoons of the fat in the skillet.
3) Add the garlic, onion and carrots to the pan. Cover and cook over moderate heat, stirring occasionally, until just softened, ~2 minutes. Uncover and cook until nearly tender, ~3 minutes. Add the wine and cook over high heat, scraping up any browned bits, until reduced by half, ~5 minutes. Add the stock, bouquet garni and bacon and bring to a simmer. Nestle the chicken in the broth, cover partially and simmer over moderately low heat until the chicken is white throughout, about 45 minutes. Taste and add salt and pepper to taste after 45 mins.
4) In a large skillet, melt the butter in the olive oil over high heat. When the foam subsides, add the mushrooms and season with salt and pepper. Cook over moderate heat, stirring occasionally, until browned and tender, 7 to 8 minutes. Add the mushrooms to the chicken and simmer for 5 minutes. Discard the bouquet garni. Garnish the coq au vin with the parsley and serve.