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Ingredients

• 24 to 30 pearl onions
• 4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
• kosher salt and freshly ground black pepper
• ¼ to ½ cup all-purpose flour
• 2 tablespoons water
• 6 ounces salt pork, slab bacon, or lardon, cubed
• 8 ounces button mushrooms, quartered
• 1 tablespoon unsalted butter
• 2 (750-ml) bottles red wine, preferably pinot noir or merlot
• 2 tablespoons tomato paste
• 1 medium onion, quartered
• 2 stalks celery, quartered
• 2 medium carrots, quartered
• 3 cloves garlic, crushed
• 6 to 8 sprigs fresh thyme
• 1 bay leaf
• 2 cups chicken stock or broth

Description

This Is About As Close To A Classic Cog Au Vin As You're Likely To Find. Letting The Flavors Develop Overnight Is Essential -- But It Means That, If You're Going To Serve This To Guests, You Need To Do Most Of The Prep Work A Day Ahead. Of Course, That's

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