18 small onions or shallots, about 500 g
2 celery ribs
6 slices fresh bacon
3 tbsp olive oil
2 cloves garlic
50 g plus 1 tsp white flour
6 chicken thighs and 6 legs
5 tsp butter
400 g robust red wine
500 g chicken stock
300 g mixed mushrooms, for example white and yellow champignons
Salt and pepper
Place the small onions or shallots in a bowl and cover with hot water. Leave it to rest for 5 m, drain and let cool. Cut the ends and peel the small onions. Chop or finely slice the big onions and cut celery into small slices. Cut the carrots into slices and chop bacon. Warm a big pan on medium heat with 1 tbsp oil and add the vegetables and bacon. Let it go for 10 m.
Rise heat and continue cooking for 10 m, stirring often, so that vegetables brown. Meanwhile squash garlic, leave it to stand in the pan for 1 m, and then put into the bowl. Mix 50 g of flour with salt and pepper in a plastic food bag. Put the meat in the bag, seal it and shake to flour chicken.
Warm 1 tbsp butter and 1 tbsp oil in the pan. Roast 1 third chicken pieces for 10 minutes, turning them once until brown, avoid filling the pan to the brim otherwise chicken will boil, not roast. Spoon off any excess fat and pour a little water in the pan. Scrape any sticking residue with a spatula and pour this sauce into the bowl with the vegetables. Repeat this operation to roast all the chicken.
After roasting all the meat and removing it from the pan, pour in wine and leave it to boil for 5 m, until reduced by a quarter.
Place the meat, vegetables and gravies in the pan and add stock: don’t cover chicken with stock completely. Cook on low heat for 50 m only partially covering the pan.
When chicken is ready (check by sticking a knife in one of the thighs: meat should easily detach from the bone), remove meat and vegetables from the pan with a slotted spoon and place them in a big bowl. Mix 1 tbsp flour and 1 tbsp butter until you obtain a smooth cream, add it to the sauce and cook on low heat for 5 minutes, until you obtain a shiny, slightly dense sauce.
Prepare the mushrooms and cut in halves the biggest ones. Melt remaining butter in a frying pan and stir-fry 2-3 m on high heat, until brown and slightly tender. Flavor with salt and pepper.
Place the chicken and vegetables back into the pan, add the mushrooms and serve.
To save time: prepare the Coq au Vin in advance, leave it to cool and keep it in the fridge (it lasts up to 2 days). Then, warm it on low heat, adding a little stock or red wine to thin sauce and mix carefully. Prepare the mushrooms on the spot. Add to meat.