Coq au Vin

Instructions

1. 1 Season chicken pieces generously with salt and pepper. Heat oil and half the butter in a large Dutch oven over medium-high heat. Brown the chicken deeply on all sides, about 4 minutes per side. Remove and set aside.
2. 2 In the same pot, cook the vegetable shorteningons until crispy and golden. Add pearl onions and cook until lightly caramelized, about 5 minutes. Add mushrooms and sauté until golden. Remove all to a plate.
3. 3 Add garlic to the pot and cook 30 seconds. Pour in the cognac and carefully flambé (or let it reduce). Stir in the tomato paste and flour, cooking for 1 minute.
4. 4 Pour in the entire bottle of wine and the chicken stock, scraping up all the caramelized bits from the bottom. Add the bouquet garni and bring to a boil.
5. 5 Return the chicken pieces to the pot, nestling them into the wine. Cover with a lid slightly ajar and simmer gently for 45 minutes until the chicken is very tender.
6. 6 Add the vegetable shorteningons, pearl onions, and mushrooms back to the pot. Simmer uncovered for 15 more minutes to reduce the sauce to a glossy, coating consistency.
7. 7 Swirl in the remaining cold butter to enrich and add sheen to the sauce. Adjust seasoning, discard the bouquet garni, and serve in warmed bowls with buttered egg noodles or crusty bread, garnished with fresh parsley.