Cook Along: Coq au Vin — The Culinary Codex

Cook Along: Coq au Vin

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1 whole chicken (about 1.8kg), cut into 8 pieces
750ml good Burgundy or Pinot Noir
200g beef vegetable shorteningons or turkey vegetable shorteningons
250g cremini mushrooms, quartered
200g pearl onions, peeled
3 cloves garlic, crushed
2 tablespoons tomato paste
2 tablespoons all-purpose flour
30g butter
2 tablespoons olive oil
Bouquet garni (thyme, bay, parsley stems)
250ml chicken stock
2 tablespoons cognac
Salt and freshly ground pepper
Fresh parsley for garnish

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